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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Andouille Sausage
Categories: Cajun, Sausage
Yield: 5 Pounds
5 lb Pork butt;
- boneless, cubed 1"
2 ts Black pepper; freshly ground
1/2 c Rustic Rub
1 ts Ground cumin
1 1/2 ts Chili powder
1 1/2 ts Crushed red pepper
1/4 c Paprika
2 ts Garlic powder
1 1/2 ts File powder
1/4 c Garlic; chopped
Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas,
and dressings. It gives pizzazz to any dish. Andouille is a smoked
sausage; if you don't have a smoker, use a kettle grill. I use both
garlic powder and fresh garlic to intensify the flavor.
Put the pork and the rest of the ingredients in a large bowl, tossing
to coat the meat evenly. Cover and refrigerate for at least
24 hours.
Remove from the refrigerator and put the mixture through a meat
grinder using a 1/2" die. Or, coarsely grind the meat in a food
processor fitted with the metal blade.
Stuff the mixture into the prepared 1-1/2" diameter casings, each
piece about 10" long. It can be frozen indefinitely.
Recipe by Louisiana Real & Rustic by Emeril Lagasse
Posted by: Ed P
Recipe FROM: ,
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