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Andouille Sausage

5 lb Boneless pork butt; cut into 1" chunks
1/2 c Rustic Rub
1 1/2 ts Chili powder
1/4 c Paprika
1 1/2 ts File powder
3 ts Black pepper
1 ts Cumin
1 1/2 ts Crushed red pepper
2 ts Garlic powder
2 ts Salt
1/4 c Chopped garlic

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 ½ 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.

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