Chili Cumin Andouille Sausage

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.