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Andouille Sausage recipe
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To make Andouille Sausage you will need
Ingredients
| 1 | | Boneless pork butt; about 5 pounds, cut into 1-inch pieces | | 1/2 | cups | Rustic rub | | 1 1/2 | teaspoons | Chili powder | | 1/4 | cups | 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 | cups | Chopped garlic |
Instructions
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
Enjoy your Andouille Sausage
How much is in a cup?
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Sat 12 Jul 2008
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