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| Andouille Sausage Recipe |
Category: Ethnic / Sausages
Rating:
N/A
Servings: 5
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Ingredients
1 boneless pork butt; about 5 pounds, cut into
1/2 cup rustic rub
1 1/2 teaspoon chili powder
1/4 cup paprika
1 1/2 teaspoon file powder
3 teaspoon freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoon crushed red pepper
2 teaspoon garlic powder
2 teaspoon salt
1/4 cup chopped garlic
Cooking Directions:
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
ethnic,sausages,tvfn
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