Andoulie Sausage Patties

Andoulie Sausage Patties

Prepared in: Circulon 12’’ Non-Stick Stove Top Grill.


1 pound ground pork
1/2 cup Rustic Rub (see below)
1-1/2 teaspoons chili powder
1/4 cup paprika
2 teaspoons freshly ground black powder
1 teaspoon ground cumin
1-1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
1/4 cup chopped garlic

Rustic Rub:

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly-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

To make Rustic Rub, combine all ingredients in a bowl. Can be stored, airtight, for up to 3 months.

To make sausage, put all ingredients in a bowl, toss, and cover and refrigerate for at least 24 hours.

You can then either stuff sausage skins with the mixture, or take a golfball-sized portion and pat it into patties. Can be frozen or then grilled or fried.

Source: QVC’s Bob Bowersox from 2004 (accessed on

Am I the only one confused? Do you mix the Rustic Rub and all the other spices together with the meat?