Created by Emeril Lagasse
I used this recipe a lot in my caterings and it is BETTER and HEALTHIER than store bought Andouille Sausage. Once you make this , you won’t want to buy that stuff from the stores again. And it does not have to be in casings.
2-1/2 pounds boneless pork butt, cut into 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Essence (See recipe below)
2 tablespoons paprika
1 tablespoon minced garlic
1-1/’2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspooon crushed red pepper
1/2 teaspoon ground cumin
Combine the pork, pork fat, Essence, and all other spices in a large chilled bowl and mix well. Pass through a food grounder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large chilled bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet and cook about 2 teaspoons of the mixture. Adjust seasoning to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties or balls.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 1-1/2 hours. Remove from the smoker and use as desired.
Essence (Emeril’s Creole Seasoning):
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients and store in an airtight jar or container.
Yield: about 2/3 cup