Few tips..
Andouille is about the ONLY sausage I make that has less than 20% fat. The reason for this is because of the large chunks in the andouille. I go with 15% and it is enough for flavor and juiciness. I like to separate the fat from the lean. Grind the lean thru a 3/4" plate. Then take 15% of that an mix it with the fat, then grind that thru a 3mm plate. This distributes the fat throughout the sausage, and with the small amount of meat thru the small plate, it gives you great protein extraction which the large chunks would lack otherwise. BUT...when you go to mix, keep the 3mm grind separate from the 3/4" grind. take your wet ingredients and mix it into the 3mm grind first to loosen it up, then add the coarse to it and mix it in.....
Smoke HEAVY.....I mean HEAVY with either pecan or hickory with a touch of brown sugar ....1/4# will do. This will make white smoke becasue o the wet sugar, but if you smell it, it should not smell acrid or bitter with a bite. it should be mellow and sweet....this is one of the halmarks of cajun andouille....thick sweet smoke.....