Good-Cooking - Louisiana Hickory-Smoked Andouille

Name: Good-Cooking - Louisiana Hickory-Smoked Andouille
Ingredients: 1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into large chunks; 4 teaspoons granulated sugar; 1 tablespoon coarse kosher salt; 2 tablespoons coarsely ground black pepper; 3/4 teaspoon cayenne pepper; 3/4 teaspoon crushed red pepper flakes; 3/4 teaspoon dried thyme; 1 tablespoon hot paprika; 3/4 cup hickory chips

www.goodcooking.info

Marinate pork shoulder in a spicy blend, then smoke on a grill with hickory chips for tender, flavorful Andouille sausages. Perfect for Louisiana-inspired cuisine!

View full recipe on www.goodcooking.info

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Ingredients

1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into large chunks
4 teaspoons granulated sugar
1 tablespoon coarse kosher salt
2 tablespoons coarsely ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried thyme
1 tablespoon hot paprika
3/4 cup hickory chips