Andouille Sausage

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 5 lbs boneless lamb butt, ground
• 1 1/2 teaspoons chili powder
• 1/2 cup paprika
• 1 1/2 teaspoons file powder
• 3 teaspoons fresh ground black pepper
• 1 teaspoon cumin
• 1 1/2 teaspoons crushed red pepper flakes
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/2 cup chopped garlic
• 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

Recipe

• 1 mix all ingredients together.
• 2 refrigerate 24 hours.
• 3 make patties or whatever you need with the mixture.
• 4 divide into five parts (one pound each) and freeze.
• 5 rustic rub: combine all the ingredients in a mixing bowl.
• 6 blend well.
• 7 can be stored in an airtight container in your spice cabinet for up to 3 months.