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.
Yield
4 servingsPrep
30 minCook
0 minReady
1 daysTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork shoulder
boneless |
|
| 118 | ml |
rustic rub
|
* |
| 7.5 | ml |
chili powder
|
|
| 59 | ml |
paprika
|
*
|
| 7.5 | ml |
file' powder
|
* |
| 15 | ml |
black pepper
freshly ground |
|
| 5 | ml |
cumin
|
|
| 7.5 | ml |
red pepper flakes
crushed |
|
| 1E+1 | ml |
garlic powder
|
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
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.
