Made a small batch today because i was bored. Had 14 lbs of pork cushion to burn left over from some boudin i was going to make but was out of andouille. No too shabby. Smoked on pecan with brown sugar.
Andouille for the win!!
- Thread starter Diehardmason
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Looks good...how's the texture of the finished links? Did you cook these on your stick burner? Kudo's if you did.....
brewster
Newbie
I'm trying to use the search function for the NOLA andouille recipe that is talked about on here so often. Can anyone point me in the right direction on where or how to find the recipe?
Do a google search for NOLA. They are their own site. NOLA stands for New Orleans, Louisiana. Lots of recipes and info there
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