1 (5 pound) pork butt
1/2 cup garlic, finely minced
1/4 cup black pepper, coarsely ground
4 tablespoons kosher (coarse) salt
1 tablespoon thyme, dried
2 tablespoons cayenne pepper
Grind pork butt for sausage.
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.