Cajun has extra salt , black pepper , and garlic . Andouille makers smoke the sausages over pecan wood and sugar cane for a maximum of seven or eight hours , at about 175 degrees Fahrenheit ( 80 degrees Celsius ) .
The spiciest of all the variants , Cajun andouille is made of butt or shank meat and fat , seasoned with salt , cracked black pepper , and garlic , and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175 Â F ( 80 Â C ) .