The "little andouille maker" is smoking probably his 5th batch of the day.
The sausage is made with cut-up pork, garlic and red pepper and smoked for hours over burning pecan wood. Sometimes he uses white oak wood, too, but he doesn't tell me because he knows how I feel about oak trees.
You can see andouille in a previous photo-three days ago-stuffed in a pork roast. I use andouille mainly in gumbo, as in chicken and andouille gumbo with file', no okra.