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Pork and/or Alligator Andouille Sausage

Pork and/or Alligator Andouille Sausage


  • For plain pork andouille sausage
  • 5 lbs. pork
  • 2 tb Kosher salt
  • 3 tb crushed red pepper flakes
  • 2 tb coarse ground black pepper
  • 2 tsp. ground thyme
  • 5 tb minced fresh garlic
  • 1 level tsp. pink curing salt
  • 1 cup ice water (I've used chianti wine too)
  • For pork and alligator andouille sausage, follow the above recipe, but use 1/3 pork & 2/3 alligator meat


  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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