Directions:
- Place ground pork in large mixing bowl and blend in all remaining.
- Ingredients.
- Form into links using case-less method described.
- In your smoker, smoke andouille at 175 to 200 degrees F for approximately.
- Four to five hours using pecan or hickory wood.
- The andouille may then be frozen and used for seasoning gumbos, white or red.
- Beans, pastas or grilling as an hors d'oeuvre.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.58 Kcal (848 kJ) | ||
| Calories from fat | 69.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 12% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 3631.13mg | 151% | |
| Potassium | 603mg | 13% | |
| Total Carbs | 11.96g | 4% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 23.63g | 47% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 130.36 Kcal (546 kJ) | ||
| Calories from fat | 44.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 12% | |
|---|---|---|---|
| Cholesterol | 43.78mg | 23% | |
| Sodium | 2336.72mg | 151% | |
| Potassium | 388.05mg | 13% | |
| Total Carbs | 7.7g | 4% | |
| Sugars | 0.33g | 2% | |
| Dietary Fiber | 1.95g | 12% | |
| Protein | 15.21g | 47% | |
| Vitamin C | 4.9mg | 13% | |
| Iron | 2.1mg | 18% | |
| Calcium | 60.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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