Homemade Andouille Sausage

• 2 1/2 pounds boneless pork butt, 1/2-inch pieces
• 1/2 pound pork fat, cut into pieces
• 1/4 cup Essence, recipe follows
• 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
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

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.
2. Pass through a food grinder fitted with a coarse die.
3. (Alternately, transfer in 2 batches to a food processor and process until finely ground.)
4. Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
5. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.
6. Adjust seasoning, to taste.
7. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.
8. Twist and tie off to make 4-inch sausages.
9. Alternately, shape into patties.
10. Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours.
11. Remove from the smoker and use as desired.
12. Combine all ingredients thoroughly and store in an airtight jar or container.
13. Yield: about 2/3 cup
14. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
15. Published by William and Morrow, 1993.

pork butt, pork, paprika, garlic, freshly ground black pepper, salt, file powder, chili powder, red pepper, ground cumin, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/homemade-andouille-sausage-recipe.html (may not work)