Here It Is-----
ANDOUILLE SAUSAGE from bro stubbs at stubbs enterprises
1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup paprika
1 1/2 teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlic
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 sausage into 1 1/2-inch casings. Tie
the casings at 4-inch intervals for individual links.Emeril Lagasse - Recipe IndexAdd this
Rustic Rub2 cups
The secret to Louisiana cuisine is in the seasonings we use. They are the heart and soul of our cuisine. We always judge someone's ability to cook by what his or her food tastes like, not what it looks like. Every Louisiana kitchen, be it Mama's or the local butcher shop's, is stocked with a personal spice blend. Many of the recipes in this book include some of this spice mix. The recipe can be doubled or tripled. This seasoning mix is similar to the one in my first book. I like this version for a real and rustic taste.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly 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. Combine all the ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to 3 months.
From Louisiana Real & Rustic by Emeril Lagasse. HarperCollins Publishers. Used by permission.
if you use the rustic rub--be careful with the peppers...its a little hot as is.