Andouille Sausage

TOTAL TIME: 25 hr 5 min
Prep: 24 hr 15 min
Inactive Prep: --
Cook: 50 min
YIELD: 5 pounds
LEVEL: --

ingredients

  • 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
  • 1/2 cup Rustic Rub, recipe follows
  • 1 1/2 teaspoons chili powder
  • 1/4 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
  • 1/4 cup chopped garlic
RUSTIC RUB
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
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Directions

Combine all ingredients and store in an air-tight container.
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.

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