Fresh (unsmoked/loose) andouille

[medtran49]

2-1/2 pounds ground pork
1/4 cup Rustic Rub (see below)
3/4 tsp chili powder
1/8 cup paprika
3/4 tsp file powder (optional)
1 tsp ground black pepper
1/2 tsp ground cumin
3/4 tsp crushed red pepper
1 tsp garlic powder
1/8 cup finely chopped garlic

Mix all the ingredients together and refrigerate for 24 hours before using. Portion and freeze remaining.

Rustic Rub

4 tsp paprika
1-1/2 tsp cayenne
2-1/2 tsp black pepper
3 tsp garlic powder
1-1/2 tsp onion powder
3 tsp salt
1-1/4 tsp dried oregano
1-1/4 tsp dried thyme

[QSis]

Wow, this looks wicked spicy!

But you loved the chili recipe,( http://www.netcookingtalk.com/forums...ad.php?t=29619 )so it couldn't be TOO hot, right?

Lee

[medtran49]

First, you have to realize that's spread out between 2-1/2 pounds of fatty pork, plus you won't be using all the Rustic Rub. I was just afraid to cut it down any further than that, wasn't sure it would be enough. We do big batches, 15+ pounds so I've never cut it down that much. Besides that, you can always cut down the spicy stuff, don't have to use that much.



No, just a barely there hint of spiciness. I'm really surprised Craig didn't dump a bunch more of Crystal on his, or maybe he did and I just didn't know it!

[QSis]

A hint of heat is perfect for me - thanks!

Lee