Andouille Sausage recipe

Ingredients:

Boneless pork butt, about 5 lb, cut into 1-inch pieces.
½ cup of rustic rub.
1 ½ teaspoon of chili powder.
¼ cup of paprika.
1 ½ teaspoon of file powder.
3 teaspoons of black pepper.
1 teaspoon of cumin.
1 ½ teaspoon of crushed red pepper.
2 teaspoons of garlic powder.
2 teaspoons of salt.
¼ cup of garlic, chopped.

Directions:

Prepare the smoker.

In a mixing bowl, toss the pork with all of the other ingredients.

Cover and refrigerate for 1-2 days.

Remove from the refrigerator and pass the meat through a meat grinder with a ½-inch die attachment. Remove half of the meat and pass through the grinder a second time.

Stuff half the sausage into 1 ½ inch casings.

Tie the casings at 4-inch intervals for individual links.

Form the remaining mixture into 4 oz patties.

Place the casings and patties in the smoker and smoke for about 25-30 minutes.

Remove from the smoker and cool.

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