Gonna have a mudbug boil here Saturday so I made up some of this
sausage yesterday. Will smoke it all come Friday.

Here's the recipe if anyone wants it...

Andouille Sausage

5 lbs pork butt, cut into 2 inch cubes

combine the following in a bowl:
2 tsp cayenne
1 tbsp paprika
1/4 cup chopped fresh garlic
1/8 cup fresh ground black pepper
3 tbsp kosher salt
1 tbsp fresh thyme leaves, chopped
1 tsp crushed red pepper
1/2 cup ice water

Toss this mixture with the meat, making sure it is well coated. Cover
tightly with plastic wrap and refrigerate for 1-2 days.

Chop half of the meat into 1/4 inch pieces, grinding the other half
with a coarse grinding plate. Mix the two together with 1/8 Cup Non-
Fat Powdered Milk (this is a binder)

Stuff the sausage into Hog Casings. Tie each sausage link with kitchen
string to make a loop for hanging uncovered in the refrigerator
overnight to let the casings dry out to allow for better smoke
absorption.

I use oak lump as the heat source and pecan chips for the smoke. Smoke
it at 130° F for 2 hours then bump the heat to 165° F for another 2
1/2 hours, refreshing the pecan chips as needed.
Don't get too hot a fire or the heat will render the fat out of the
sausage. Cook to an internal temperature of 155° F. Remove and
refrigerate overnight, uncovered.

Portion and store in vacuum sealed packages in the freezer.