Homemade Andouille Sausage

By á-170456

Ingredients

• 2 1/2 pounds boneless pork butt cut 1/2" pieces
• 1/2 pound pork fat cut into pieces
• 1/4 cup Essence (see Bayou Blast recipe)
• 2 tablespoons paprika
• 1 tablespoon minced garlic
• 1 1/2 teaspoons freshly-ground black pepper
• 1 teaspoon salt
• 3/4 teaspoon file powder
• 3/4 teaspoon chili powder
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon ground cumin

Details

Servings 2

Preparation

Step 1

Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.

To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.

Preheat a home smoker to 250 degrees. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

This recipe yields about 2 pounds.