Andouille sausage 1

Yield: 1 servings

Measure Ingredient
5 pounds Boneless pork butt; cut into 1" chunks
½ cup Rustic Rub
1½ teaspoon Chili powder
¼ cup Paprika
1½ teaspoon File powder
3 teaspoons Black pepper
1 teaspoon Cumin
1½ teaspoon Crushed red pepper
2 teaspoons Garlic powder
2 teaspoons Salt
¼ cup Chopped garlic

ESSENCE OF EMERIL #EE2437

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 ½-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff ½ the sausage into 1½-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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