Cajun Smoked Andouille Sausage

Ingredients

• 2 pounds andouille sausage
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 2 cups mesquite wood chips
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley

Instructions

1. 1

   Prepare your smoker by soaking the mesquite wood chips in water for at least 30 minutes.

2. 2

   In a medium bowl, combine paprika, cayenne pepper, black pepper, garlic powder, onion powder, salt, and brown sugar. Mix well to create the Cajun spice rub.

3. 3

   Pat the andouille sausage dry with paper towels. Rub the spice mixture evenly over the sausage, ensuring all sides are coated.

4. 4

   Preheat your smoker to 225°F (107°C).

5. 5

   Once the smoker is ready, drain the soaked mesquite wood chips and add them to the smoker box.

6. 6

   Place the seasoned andouille sausage in the smoker, ensuring they are not touching each other. Close the lid.

7. 7

   Smoke the sausage for about 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C).

8. 8

   Once cooked, remove the sausage from the smoker and let it rest for 10 minutes before slicing.

9. 9

   Drizzle the sausage slices with olive oil and garnish with fresh parsley before serving.

10. 10

    Serve the smoked andouille sausage with your favorite sides, such as coleslaw or baked beans.