Andouille Sausage

Ingredients

1 Boneless pork butt - (abt 5 lbs) cut into 1" pieces
cup Rustic Rub see * Note
teaspoon Chili powder
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.

Tools

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Yield:

1.0 servings

Added:

Wednesday, February 10, 2010 - 5:21pm

Creator:

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