Andouille Sausage
Source of Recipe
Emeril Lagasse
List of Ingredients
1 boneless pork butt (5 lb), cut 1" pieces
1/2 cup Emeril's Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup paprika
1 1/2 teaspoons file powder
3 teaspoons fresh ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlicRecipe
Prepare the smoker. 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 1/2 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. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool. Yield: 5 pounds
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