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Andouille Sausage
At a Glance
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 15 min
- Yield
- 5.00 pounds
Categories
- Sausage
Cuisine
- American
Cooking Method
- marinate
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Andouille Sausage brings together 5 lbs boneless pork butt, ground, 1 1/2 teaspoons chili powder, 1/2 cup paprika in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 5 servings.
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Ingredients
- 5 lbs boneless pork butt, ground
- 1 1/2 teaspoons chili powder
- 1/2 cup paprika
- 1 1/2 teaspoons file powder
- 3 teaspoons fresh ground black pepper
- 1 teaspoon cumin
- 1 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 cup chopped garlic
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons 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
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Instructions
Mix all ingredients together.
Refrigerate 24 hours.
Make patties or whatever you need with the mixture.
Divide into five parts (one pound each) and freeze.
Rustic Rub: Combine all the ingredients in a mixing bowl.
Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.
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