Andouille Sausage

Ingredients

Sausage

• 1 boneless pork butt, ground (about 5 pounds)
• 1/2 cup Rustic Rub
• 1 1/2 teaspoons chili powder
• 1/2 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
• 1/2 cup chopped garlic

Rustic Rub

• 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

Instructions

Sausage

1. Mix all ingredients together. Refrigerate 24 hours.
2. Make patties or whatever you need with the mixture.

Rustic Rub

1. 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.
2. Divide into five parts (one pound each) and freeze.