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 sure cure and step by step mixing, stuffing and smoking procedures. You can order a unit to make a 10# batch and 25# batch. batch.
Andouille Recipe
