Andouille Sausage

• 5 pounds pork shoulder boneless
• 1/2 cup rustic rub
• 1 1/2 teaspoons chili powder
• 1/4 cup paprika
• 1 1/2 teaspoons file' powder
• 3 teaspoons black pepper freshly ground
• 1 teaspoon cumin
• 1 1/2 teaspoons red pepper flakes crushed
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/4 cup garlic chopped

1. In a mixing bowl, toss the pork with the remaining ingredients together.
2. Cover and refrigerate for 24 hours.
3. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment.
4. Remove half of the meat and pass through the grinder a second time.
5. Stuff the sausage into 1 1/2-inch casings.
6. Tie the casings at 4-inch intervals for individual links.
7. Form the remaining mixture into 4-ounce patties.

pork shoulder, rustic rub, chili powder, paprika, black pepper, cumin, red pepper, garlic, salt, garlic

Taken from recipeland.com/recipe/v/andouille-sausage-41032 (may not work)