Clay's Kitchen : Sausage Recipes

Sausage Recipes

Andouille

1 boneless pork butt, about 5 pounds, cut into 1 inch pieces
½ cup Rustic Rub
1 ½ teaspoons chili powder
¼ cup paprika
1 ½ teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 ½ teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
¼ cup chopped garlic

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 ½ inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff ½ the sausage into 1 ½ inch casings. Tie the casings at 4 inch intervals for individual links. Form the remaining mixture into 4 ounce patties.

Rustic Rub

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

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