*  Exported from  MasterCook  *
 
                             ANDOUILLE SAUSAGE
 
 Recipe By     : ESSENCE OF EMERIL SHOW #EE2437
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        boneless pork butt
                         - cut into 1-inch pieces
      1/2  cup           Rustic Rub
    1 1/2  teaspoons     chili powder
      1/4  cup           paprika
    1 1/2  teaspoons     file powder
    3      teaspoons     freshly ground black pepper
    1      teaspoon      cumin
    1 1/2  teaspoons     crushed red pepper
    2      teaspoons     garlic powder
    2      teaspoons     salt
      1/4  cup           chopped garlic
 
 
 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 1/2-inch die attachment. Remove half
 of the meat and pass through the grinder a second time. Stuff + the sausage
 into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual
 links. Form the remaining mixture into 4-ounce patties.
 
 Yield: 5 pounds
 
 
 
 
 
 
 
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