Andouille Sausage

• 1 pork butt Boneless, abt 5 lbs cut into 1" pieces
• 1 cup rustic rub see * Note
• 1 teaspoon chili powder
• 1 cup paprika
• 1 teaspoon file powder
• 3 teaspoons freshly ground black pepper
• 1 teaspoon cumin
• 1 teaspoon crushed red pepper
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 cup chopped garlic

1. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs).
2. 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.
3. Form the remaining sausage mixture into 4-ounce patties.
4. This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties.

pork, rub see, chili powder, paprika, file powder, freshly ground black pepper, cumin, red pepper, garlic, salt, garlic

Taken from www.yummly.com/recipe/Andouille-Sausage-1644461 (may not work)