Ingredients for Andouille Sausage
- 1 lb ground pork
- Chili Powder
- 2 tablespoons paprika
- File Powder
- 1/2 teaspoon fresh ground black pepper
- Cumin
- Crushed Red Pepper Flakes
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 cloves minced garlic
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- Dried Oregano
- Dried Thyme
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tablespoon brown sugar
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How to Make Andouille Sausage
- 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.
- Gently mix all ingredients until just combined. Avoid overmixing.
- Cover the bowl and refrigerate for at least 24 hours to allow the flavors to meld.
- After 24 hours, shape the sausage mixture into 5 equal-sized patties (about 3/4 inch thick).
- 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.
- Mix the rub ingredients thoroughly. Store in an airtight container for up to 3 months.
- Generously apply the Rustic Rub (optional) to both sides of the sausage patties.
- 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.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
400 g
Sugar
28g
Fat
127g
Carbs
12g
