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How To Make Andouille Sausage | Gourmet Woodsman
Elevate any cajun or creole dish with this smoky, spicy and fatty all pork Andouille sausage.
Andouille:
6070% pork butt
3040% pork belly
1.5% salt
0.25% cure #1
0.4% black pepper
0.6% cayenne
0.2% thyme
1.25% minced garlic
2% cold water
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