I posted yesterday about making chorizo, and I ment to say Andouille...Sorry my mistake...Cant stop thinking about sausage! Will that work out....I will cure it, stuff it, and smoke it. To what IT temp??? Thanks you to all that help me out, This site, and its people are FANTASTIC! i WANT TO MAKE A GUMBO, AND WHATS GUMBO WITHOUT HOMEMADE SAUSAGE IN IT?