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Pork and/or Alligator Andouille Sausage

Pork and/or Alligator Andouille Sausage



  1. Chop or grind the meat into about 1/4" chunks. Mix the spices & cure with the water then mix with the meat.
  2. Stuff in hog or beef casings then hang to dry the casings. (I hang mine in front of a box fan to dry them faster.)
  3. Smoke over pecan or oak at about 165° for about 4-5 hrs.

Recipe and Photo courtesy of Kevin McCullin and used with permission

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