ANDOUILLE SAUSAGE

Ingredients

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

Instructions

Put the pork and the rest of the ingredients in a large bowl, tossing to coat the meat evenly. Cover and refrigerate for at least 24 hours.
†
Remove from the refrigerator and put the mixture through a meat grinder using a 1/2-inch die. Or, coarsely grind the meat in a food processor fitted with the metal blade.
†
Stuff the mixture into the prepared 1 1/2-inch-diameter casings, each piece about 10 inches long. To hot-smoke the sausage, follow the directions for ìHOT-SMOKING SAUSAGESî. Smoke for 20 to 25 minutes, flipping the sausage once every 10 minutes of cooking time. It can be frozen indefinitely.
†
Yield: about 5 pounds

« Back