HOMEMADE ANDOUILLE SAUSAGE
Steps:
- combine the pork, pork fat, essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Shape into patties. Preheat a smoker to 250F. Smoke the sausage for 1 1/2 hours. Remove and use as desired.
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