Andouille Sausage

* Exported from MasterCook *

ANDOUILLE SAUSAGE

Recipe By : ESSENCE OF EMERIL SHOW #EE2437
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds boneless pork butt
- cut into 1-inch pieces
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup 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 cup 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 + 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







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