A great smoked sausage with that "Louisiana" Cajun taste. Has red pepper and the right amount of garlic. Stuff into natural hog casings or 32 mm collagen casings. Makes a delightful appetizer, or a spicy addition to any recipe that calls for a smoked sausage. Goes well with pasta dishes, soups, omelets, as a pizza topping, or grilled with eggs and potatoes for a hearty breakfast. Comes with Andouille Unit, sure cure and natural hog casings to make 25# of sausage. Step by step mixing, stuffing and smoking procedures.
Andouille Recipe
