Andouille sausage (smoked, Creole style) from The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (page 45) by Steven Rinella

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork belly for pork fatback. Can also be stuffed in casings. Recipe requires a smoker.

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