Recipe: Bam!!!- Recipe for Andouille Sausage

This is the recipe from Emeril from the Food TV Network. It is very good--we first had it in his restaurant in New Orleans and wouldn't be happy till we could make it at home....
By the way, I just posted some recipes for Italian Sausage on the main page you might want to check those out too. ( I know more that I have posted have ended up in the archives) I also posted a recipe for Bangers on the TKL International board. If there is any other you want just let me know.
Andouille Sausage

1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 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
1/4 cup chopped garlic
In a mixing bowl, toss the pork with the remaining ingredients together.
Cover and refrigerate for 24 hours. Remove from the refrigerator and pass
the meat through a meat grinder with a 1/2-inch die attachment. Remove half
of the meat and pass through the grinder a second time. Stuff 1/2 the sausage
into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual
links. Form the remaining mixture into 4-ounce patties.
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
Combine all ingredients and store in an air-tight container.

Yield: 5 pounds