Andouille Sausage

• 5 lbs boneless pork butt, ground
• 1 1/2 teaspoons chili powder
• 1/2 cup paprika
• 1 1/2 teaspoons file powder
• 3 teaspoons fresh ground black pepper
• 1 teaspoon cumin
• 1 1/2 teaspoons crushed red pepper flakes
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/2 cup chopped garlic
• 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

1. Mix all ingredients together.
2. Refrigerate 24 hours.
3. Make patties or whatever you need with the mixture.
4. Divide into five parts (one pound each) and freeze.
5. Rustic Rub: Combine all the ingredients in a mixing bowl.
6. Blend well.
7. Can be stored in an airtight container in your spice cabinet for up to 3 months.

pork butt, chili powder, paprika, file powder, fresh ground black pepper, cumin, red pepper, garlic, salt, garlic, rub, paprika, cayenne, ground black pepper, garlic, onion powder, salt, oregano, thyme

Taken from www.food.com/recipe/andouille-sausage-54478 (may not work)