Andouille Sausage Recipe

Ingredients for Andouille Sausage

• Boneless Pork Butt
• Chili Powder
• 2 tablespoons paprika (for Rustic Rub)
• File Powder
• Fresh Ground Black Pepper
• Cumin
• Crushed Red Pepper Flakes
• 1 tablespoon garlic powder (for Rustic Rub)
• 1 teaspoon salt
• 2 cloves minced garlic
• Cayenne
• Ground Black Pepper
• 1 teaspoon onion powder (for Rustic Rub)
• Dried Oregano
• Dried Thyme

How to Make Andouille Sausage

1. In a large bowl, combine 1 lb ground andouille sausage, 1/2 cup finely chopped onion, 1/4 cup chopped green bell pepper, 2 cloves minced garlic, 1 large egg, 1/4 cup breadcrumbs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Gently mix all ingredients until just combined. Avoid overmixing.
3. Cover the bowl and refrigerate for at least 24 hours to allow the flavors to meld.
4. After 24 hours, shape the sausage mixture into 5 equal-sized patties (about 3/4 inch thick).
5. For the Rustic Rub (optional): In a small bowl, combine 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper (or more, to taste), and 1/2 teaspoon black pepper.
6. Mix the rub ingredients thoroughly. Store in an airtight container for up to 3 months.
7. Generously apply the Rustic Rub (optional) to both sides of the sausage patties.
8. Cook the patties in a skillet over medium heat for about 7-8 minutes per side, or until cooked through and browned. Alternatively, grill for 6-8 minutes per side.
9. Serve immediately. Enjoy!