Recipe for Andouille Sausage from the Sausage section.
Andouille Sausage1 boneless pork butt, ground (about 5 pounds) 1/2 cup Rustic Rub 1 1/2 teaspoons chili powder 1/2 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 1/2 cup chopped garlic Mix all ingredients together. Refrigerate 24 hours. Make patties or whatever you need with the mixture. Rustic Rub 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. Divide into five parts (one pound each) and freeze.
We hope you enjoy your freshly made Andouille Sausage. This recipe came from Sausage's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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