Andouille Sausage Recipe

Origin: Cajun Period: Traditional

Ingredients

2.5kg ground pork rump, minced
80g Cajun Rustic Rub
1½ tsp chilli powder
60g paprika
1½ tsp filé powder
3 tsp freshly ground black pepper
1 tsp cumin
1½ tsp chilli flakes
2 tsp garlic powder
2 tsp salt
90g chopped garlic

Andouille Sausage Preparation:

Method:

Mix all the ingredients together and refrigerate for 24 hours. Make into patties or sausage shapes or kebabs. You can freeze the formed shapes for several months or you can cook immediately.

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