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
In a mixing bowl, toss the pork with the remaining ingredients together.
2
Cover and refrigerate for 24 hours.
3
Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment.
4
Remove half of the meat and pass through the grinder a second time.
5
Stuff half of the sausage into 1 1/2-inch casings.
6
Tie the casings at 4-inch intervals for individual links.
7
Form the remaining mixture into 4-ounce patties.
8
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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