Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel.
Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F.
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
If you live where it gets cold, you know that winter grilling is a thing. It can also be a fun alternative if you’re tired of the traditional Christmas dinner cooked indoors and whatnot.
Swordfish, along with tuna, salmon, and Mahi Mahi, are ideal for the grill.
Somewhat less labor intensive than a clam bake is a clam boil where everything is steamed in a large stock pot. The flavor is almost, but not quite, the same.
Even though it can be done on a grill, remember that smoking is not the same as grilling.