Andouille Sausage Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Boneless pork butt, about 5
Pounds, cut into 1-inch
Pieces,
1/2 cup: Rustic Rub,
1 1/2 tsp: Chili powder,
1/4 cup: Paprika,
1 1/2 tsp: File powder,
3 tsp: Freshly ground black pepper,
1 tsp: Cumin,
1 1/2 tsp: Crushed red pepper,
2 tsp: Garlic powder,
2 tsp: Salt,
1/4 cup: Chopped garlic,
Directions:
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
ESSENCE OF EMERIL SHOW #EE2437
Source from luhu.jp
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
ESSENCE OF EMERIL SHOW #EE2437
Source from luhu.jp
Tags
Emeril