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
red pepper flakes
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.