Andouille sausage, made from scratch, with pork, crawfish, and alligator.

We made a 5lb batch (3lb pork, and 1lb each alligator, crawfish)
These sausages are cured and smoked to 155F, internal, using pecan wood.
This is the spice blend recipe for the 5lb batch. Please note, these are spicy. If you do not like a little heat, adjust the cayenne to a lower amount.
Once the spices are mixed into the sausage, add 1/2 cup of water or beer, and mix for another few minutes.


Kosher Salt 33g
Curing Salt #1 4g
Garlic, minced 42g
Paprika 28g
Black Pepper 15g
Powder Milk (binder) 15g
Cayenne 10g
Thyme, dried 10g
Oregano, dried 10g
Cumin 5g