Title: | Andouille Sausage | Category: | Sausage | | Andouille Sausage1 boneless pork butt, ground (about 5 pounds) 1/2 cup Rustic Rub 1 1/2 teaspoons chili powder 1/2 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 1/2 cup chopped garlic Mix all ingredients together. Refrigerate 24 hours. Make patties or whatever you need with the mixture. 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 Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months. Divide into five parts (one pound each) and freeze.

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