Andouille Sausage


Yield:
5 pounds

CATEGORIES
Ingredients
  • 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
  • 1/2 cup Rustic Rub, recipe follows
  • 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
  • Rustic Rub:
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme
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.

Rustic Rub:

Combine all ingredients and store in an air-tight container.

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