🫙 From the Spice Rack
andouille sausage
1 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 grou...
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Ingredients8 items
Ingredients
- 1boneless pork butt, ground (about 5 pounds)
- 1/2cuprustic rub
- 11/2 teaspoons chili powder
- 1/2cuppaprika
- 11/2 teaspoons file powder
- 3teaspoonfreshly ground black pepper
- 1teaspooncumin
- 11/2 teaspoons crushed red pepper
Directions
- 1
Andouille Sausage 1 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 teaspo
- 2
Refrigerate 24 hours
- 3
Make patties or whatever you need with the mixture
- 4
Rustic Rub 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons ground black pepper 6 tablespoons garlic powder 3 tablespoons onion pow
- 5
Blend well
- 6
Can be stored in an airtight container in your spice cabinet for up to 3 months
- 7
Divide into five parts (one pound each) and freeze.