Recipe

Andouille Sausage

  • Yield: 5 pounds

Ingredients

  • 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
  • 1/2 cup Rustic Rub
  • 1 1/2 teaspoons chili powder
  • 1/4 cup paprika
  • 1 1/2 teaspoons file powder
  • 3 teaspoons freshly ground black pepper
  • 1 teaspoon cumin
  • 1 1/2 teaspoons crushed red pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/4 cup chopped garlic

Directions

  • In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff half of the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties.