Andouille Sausage
- 5 pound(s) pork butt roast; cubed l in.
- 1/2 cup(s) rustic rub
- 1 1/2 teaspoon(s) chili powder
- 1/4 cup(s) paprika
- 1 1/2 teaspoon(s) file powder
- 3 teaspoon(s) black pepper; ground, fresh
- 1 teaspoon(s) cumin
- 1 1/2 teaspoon(s) crushed red pepper
- 2 teaspoon(s) garlic powder
- 2 teaspoon(s) salt
- 1/4 cup(s) garlic clove(s); chopped
In a mixing bowl, toss the pork and 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. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links. Form the remaining sausage mixture into 4-ounce patties. This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties.
Contributor: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD