Don't miss another issue…      Subscribe

Chili Cumin Andouille Sausage

 

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.
43

Yield

4

servings

Prep

30

min

Cook

0

min

Ready

1

days

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 583g (20.6 oz)
Amount per Serving
Calories 132952% of calories 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?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed