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

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.

Yield: 5 pounds

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