Andouille Sausage 1
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Andouille Sausage 1
  Sausage  
Last updated 6/12/2012 12:58:59 AM. Recipe ID 21859. Report a problem with this recipe.
[an error occurred while processing this directive]



      Title: Andouille sausage 1
      Yield: 1 Servings
 
      5 lb Boneless pork butt; cut
           - into 1" chunks
    1/2 c  Rustic Rub
  1 1/2 ts Chili powder
    1/4 c  Paprika
  1 1/2 ts File powder
      3 ts 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.  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 21859 (Apr 03, 2005)

[an error occurred while processing this directive]