Recipe for Andouille Sausage Recipe ... Andouille Sausage Recipe - Cooking Index ... This recipe yields 2 1/2 pounds of sausage links and ...

Instructions Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular

1 Boneless pork butt - (abt 5 lbs) -- cut into 1" pieces 1/2 cup seasoned 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

"Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt."

Instead of making sausage, I mixed the ingredients and fried the meat with chopped onions. I then added sliced boiled potato and some eggs that I had scrambled up. The spicing of the meat is incredible. This was a big hit with the family.

I started making my own Andouille a few years back because the stuff they sell in the grocery stores here in Michigan is a joke, you may as well break open a package of Oscar Meyer hot dogs for your Gumbo. You know the kind I mean, basically Alpo, stuffed into a casing and injected with liquid