How to Make Authentic Andouille Sausage | Smoked on a Pitts & Spitts Smoker

Learn how to make authentic, smoked andouille sausage from scratch! In this video, I’ll show you the step-by-step process, from seasoning the pork with Boudreaux's Backyard Lil’ Bit Better Creole Seasoning to smoking the sausages low and slow on a Pitts & Spitts smoker. Whether you’re prepping for your next Cajun feast or want to elevate your BBQ game, this recipe is a must-try. #AndouilleSausage #BoudreauxsBackyard #PittsAndSpitts #SmokedSausage #CreoleCooking Ingredients • 2 Boston Butt roasts • Boudreaux's Backyard Lil’ Bit Better Creole Seasoning • 2 tbsp minced garlic • Natural sausage casings, soaked in hot water and cleaned well. Directions 1. Remove fat cap/glands/tendons from pork roasts, separate from bone, and cube meat. 2. Place meat in bowl. Season liberally with Boudreaux's Backyard Lil’ Bit Better Creole Seasoning and minced garlic, mix well. 3. Grind meat, pack into stuffer, stuff into prepared casings. Place each link onto a meat hook. Smoke for 7 hours at 200. **Join Our Foodie Fam: Hit that like button, leave a comment, and don't forget to subscribe for more amazing recipes! 🔔Subscribe for More Awesome Eats Stay Connected: Instagram: @boudreauxsbackyard Facebook: @boudreauxsbackyard TikTok: @boudreauxsbackyard