Andouille sausage PDF Print E-mail

Andouille Sausage

1 boneless pork butt, ground (about 5 pounds)
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/2 cup paprika
1 1/2 teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/2 cup chopped garlic

Mix all ingredients together. Refrigerate 24 hours. Make patties or whatever you need with the mixture.

Rustic Rub
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

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Divide into five parts (one pound each) and freeze.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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