Andouille Sausage

1 Boneless pork butt; about 5 pounds, cut into 1-inch pieces
1/2 c Rustic rub
1 1/2 ts Chili powder
1/4 c Paprika
1 1/2 ts File powder
3 ts Freshly ground black pepper
1 ts Cumin
1 1/2 ts Crushed red pepper
2 ts Garlic powder
2 ts Salt
1/4 c Chopped garlic

Prepare the smoker. 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 1/2 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. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool. Yield: 5 pounds

Andouille Sausage printer friendly version located here.
Click Back to return.