Beer makes batters better, meat more tender, and sauces more flavorful.
Homemade Andouille Sausage
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- #95628
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 pounds boneless pork butt, cut into 1-inch pieces
1 1/2 teaspoon chili powder
1/4 cup paprika
1 1/2 teaspoon gumbo file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoon crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlic
directions
Prepare the smoker. In a mixing bowl, toss the pork with 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.
Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links.
Form the remaining mixture into 4-ounce patties. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.
added by
julianne
nutrition data
Nutritional data has not been calculated yet.
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