Cold Smoke Andouille Sausage Procedure - Recipe

Great smoked sausage!

view recipe online: https://www.recipetips.com/recipe-cards/t--3860/cold-smoke-andouille-sausage-procedure.asp

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.

Ingredients
-		Andouille Sausage