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Recipe: Andouille Sausage
Similar Categories: Andouille, Sausage
1 Boneless pork butt - (abt 5 lbs) -- cut into 1" pieces
1/2 cup seasoned 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 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.
1/2 cup seasoned 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 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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Andouille, Sausage
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