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Chili Cumin Andouille Sausage

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Recipe

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.

 

Yield

4 servings

Prep

30 min

Cook

0 min

Ready

1 days
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
5 pounds pork shoulder
boneless
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½ cup rustic rub
*
1 ½ teaspoons chili powder
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¼ cup paprika
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1 ½ teaspoons file' powder
*
3 teaspoons black pepper
freshly ground
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1 teaspoon cumin
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1 ½ teaspoons red pepper flakes
crushed
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2 teaspoons garlic powder
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2 teaspoons salt
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¼ cup garlic
chopped
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Ingredients

Amount Measure Ingredient Features
2.3 kg pork shoulder
boneless
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118 ml rustic rub
*
7.5 ml chili powder
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59 ml paprika
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7.5 ml file' powder
*
15 ml black pepper
freshly ground
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5 ml cumin
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7.5 ml red pepper flakes
crushed
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1E+1 ml garlic powder
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1E+1 ml salt
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59 ml garlic
chopped
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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 ½-inch die attachment.

Remove half of the meat and pass through the grinder a second time.

Stuff the sausage into 1½-inch casings.

Tie the casings at 4-inch intervals for individual links.

Form the remaining mixture into 4-ounce patties.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 583g (20.6 oz)
Amount per Serving
Calories 132952% from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 27g 136%
Trans Fat 0g
Cholesterol 511mg 170%
Sodium 1615mg 67%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 290g
Vitamin A 9% Vitamin C 12%
Calcium 13% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 

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