Andouille Sausage
By: Alejandro Duarte
Published: Wednesday, February 10, 2010 - 5:21pm

Ingredients




1 Boneless pork butt - (abt 5 lbs) cut into 1" pieces
cup Rustic Rub see * Note
teaspoon Chili powder
cup Paprika
teaspoon File powder
3 teaspoons Freshly-ground black pepper
1 teaspoon Cumin
teaspoon Crushed red pepper
2 teaspoons Garlic powder
2 teaspoons Salt
cup Chopped garlic

Preparation

1 The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs). 2 In a mixing bowl, toss the pork and 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. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links. 3 Form the remaining sausage mixture into 4-ounce patties. 4 This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties.