Print Recipe

Andouille Sausage

RG

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

  1. Sausage: Mix all ingredients together. Refrigerate 24 hours.
  2. Make patties or whatever you need with the mixture.
  3. 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.
  4. Divide into five parts (one pound each) and freeze.

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