Cold Smoke Andouille Sausage Procedure Recipe

Ingredients
  • Andouille Sausage
Directions
Place sausage closest to upper portion of grill, smoker ect.

Wet or dry hickory chips are to be spread outer diameter of

lump or charcoal fire.

No hotter than 200 degreees for 3 hours.

Similar Recipes
Cheesy Sausage and Rice Casserole
Rating of 5 out of 5.0 stars
chopped onion
cream of chicken soup
cream of mushroom soup
pork sausage
rice
Shrimp and Andouille Kabobs with Roasted Tomatoes
Rating of 5 out of 5.0 stars
andouille sausage
cherry tomatoes
fresh ground black pepper
fresh lemon juice
fresh parsley
Kale and Sausage Stew
cayenne pepper
freshly ground black pepper
garlic
kale
olive oil

Cold Smoke Andouille Sausage Procedure Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com