Andouille Sausage

Title:
Andouille Sausage

Yield:
1 Servings

Categories:
*md,
Ethnic,
Sausage




Ingredients:





     1    Boneless pork butt; about 5


          -pounds, cut into 1-inch


          -pieces


   1/2 c  Rustic rub


 1 1/2 ts Chili powder


   1/4 c  Paprika


 1 1/2 ts File powder


     3 ts Freshly ground black pepper


     1 ts Cumin


 1 1/2 ts Crushed red pepper


     2 ts Garlic powder


     2 ts Salt


   1/4 c  Chopped garlic






 Prepare the smoker. 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 1/2 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. Place the casings and patties in the smoker and smoke for


 25 to 30 minutes. Remove from the smoker and cool. Yield: 5 pounds


 


 NOTES : Posted by Emily Griffin - emgriffi@ix.netcom.com S:


 


 Recipe by: EMERIL LIVE SHOW #EMIA72 PORK FAT RULES


 


 Posted to MC-Recipe Digest V1 #919 by Emily Griffin


 
on Nov 22, 1997