Recipe for Andouille sausage
Andouille Sausage1 boneless pork butt, ground (about 5 pounds)
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/2 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
1/2 cup chopped garlic Mix all ingredients together. Refrigerate 24 hours. Make patties or whatever you need with the mixture. Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. Divide into five parts (one pound each) and freeze.
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