Andouille Sausage Recipe

Name: Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 8 tablespoons paprika; 3 tablespoons cayenne; 5 tablespoons freshly ground black pepper; 6 tablespoons garlic powder; 3 tablespoons onion powder; 6 tablespoons salt; 2 1/2 tablespoons dried oregano; 2 1/2 tablespoons dried thyme

Servings: persons

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
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1
Prepare the smoker.
2
In a mixing bowl, toss the pork with the remaining ingredients together.
3
Cover and refrigerate for 24 hours.
4
Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment.
5
Remove half of the meat and pass through the grinder a second time.
6
Stuff 1/2 the sausage into 1 1/2-inch casings.
7
Tie the casings at 4-inch intervals for individual links.
8
Form the remaining mixture into 4-ounce patties.
9
Place the casings and patties in the smoker and smoke for 25 to 30 minutes.
10
Remove from the smoker and cool.
11
Combine all ingredients and store in an air-tight container.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Andouille Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille Sausage

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