Andouille Sausage
- 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
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
