Andouille Sausage

Recipe Ingredients

1		Boneless pork butt - (abt 5 lbs) - cut into 1" pieces
1/2 cup	118ml	Rustic Rub - see * Note
1 1/2 teaspoons	7.5ml	Chili powder
1/4 cup	59ml	Paprika
1 1/2 teaspoons	7.5ml	File powder
3 teaspoons	15ml	Freshly-ground black pepper
1 teaspoon	5ml	Cumin
1 1/2 teaspoons	7.5ml	Crushed red pepper
2 teaspoons	10ml	Garlic powder
2 teaspoons	10ml	Salt
1/4 cup	36g / 1.3oz	Chopped garlic

Recipe Instructions

* Note: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & H.

The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs).

Please call 1-800-863-0052 if you wish to order.

In a mixing bowl, toss the pork and 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. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links.

Form the remaining sausage mixture into 4-ounce patties.

This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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