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Reviewed Homemade Andouille Sausage

Jan 27, 2011 in Food Network Community Toolbox on

sausage recipe is great, nice flavor for the andouille. The smoke temp is too high, sausage comes out like a nuked hamburger. Smoke slowly to an internal temperature of 165, if your worried add some cure to the base mix. Gumbos turn out great.

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