Traditional andouille sausage is a very simple recipe with only 3 main spices, cayenne pepper, black pepper, garlic. I grind pork butt through a 1/2 inch plate, stuff into 35/38mm casing, and smoke over pecan.
The recipe, measured by weight:
3 oz ground cayenne pepper
3 oz ground black pepper
3 oz granulated garlic
13 oz non-Iodonized salt
6 tsp ground thyme

Use at 3.5 oz per 10 lbs of meat, plus 2 tsp curing salt.