Andouille Sausage

Recipe By Brian Gilbert (Adapted from Emerille Lagasse)
Category Atkins; Sausages
Main Ingredient Pork
Cuisine Style Cajun
Yield 1 batch
Preparation Time 30 min
Cooking Time 20 min
Equipments Cutting Board; Garlic Press; measuring cups; measuring spoons; Meat Grinder; rubber spatula; Skillet; wooden spoon

5 lb Pork butt, about 5 pounds, cut into 1-inch pieces
1 1/2 tsp chili powder
1/4 cup paprika
1 1/2 tsp file powder
3 tsp freshly ground black pepper
1 tsp cumin
1 1/2 tsp crushed red pepper
2 tsp garlic powder
2 tsp salt
1/4 cup chopped garlic
1. Prepare the smoker. 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. Form the remaining mixture into 4-ounce patties. Brown in a skillet or place in freezer bags and use as needed.
Per Serving: 6075 Calories; 482 g Fat; 179 g Sat Fat; 1633 mg Cholesterol; 5975 mg Sodium; 23 g Carb; 5 g Fiber; 388 g Protein.

Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.

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at Lamson Adventures Mailer. All nutrition is based on USDA site.
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