Andouille Sausage Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "andouille sausage"
andouille sausage
1 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.
