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Andouille Sausage

  • Yield: About 5 pounds


  • 1 boneless pork butt, cut into 1-inch cubes (about 5 pounds)
  • 1/2 cup Rustic Rub
  • 1 1/2 teaspoons chili powder
  • 1/4 cup paprika
  • 1 1/2 teaspoons filÈ powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons crushed red pepper
  • 2 teaspoons garlic powder
  • 1/4 cup chopped garlic


  • 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-inch die. Or, coarsely grind the meat in a food processor fitted with the metal blade.
  • Stuff the mixture into the prepared 1 1/2-inch-diameter casings, each piece about 10 inches long. To hot-smoke the sausage, follow the directions for ìHOT-SMOKING SAUSAGESî. Smoke for 20 to 25 minutes, flipping the sausage once every 10 minutes of cooking time. It can be frozen indefinitely.