Chaurice Sausage

Title:
Chaurice Sausage

Yield:
1 Servings

Categories:
Sausage,
Pork




Ingredients:





 2 1/2 lb Pork butt; cut into 1" cubes


   1/2 c  Chopped garlic


     6 ts Chili powder


     4 tb Paprika


     2 ts Cayenne pepper


     2 ts Ground cumin


     2 ts Salt


     1 ts Crushed red pepper


   1/2 ts Dried oregano


   1/2 ts Dried thyme


     1 ts Freshly-ground black pepper


     1 ts Onion powder


   1/2 ts Garlic powder






 Prepare the smoker.


 


 In a large mixing bowl, add the pork. In a small mixing bowl, combine the


 remaining ingredients together. Mix well. Toss the pork with the seasoning


 and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in
a


 meat grinder fitted with a 1/2-inch die. Or a food processor could be used.


 Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.


 Form the remaining meat into three 1/2-pound patties. You can either use


 the sausage fresh or smoked.


 


 For the smoked sausage: Place the sausage in the smoker and cook for 10 to


      15    minutes.


 


 This recipe yields about 2 3/4 pounds of sausage.


 


 Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -


 (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site -


 http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-08-1997


 


 Recipe by: Emeril Lagasse