Andouille Sausage
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Andouille Sausage
Last updated 6/12/2012 12:58:39 AM. Recipe ID 21456. Report a problem with this recipe.
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      Title: Andouille sausage
 Categories: E.
      Yield: 4 Servings
      1    Boneless pork butt, about 5
           Pounds, cut into 1-inch
    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
  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  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.
  Yield: 5 pounds

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Recipe ID 21456 (Apr 03, 2005)

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