Chaurice Sausage

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork butt - cut into 1" cubes
1/2 cup	73g / 2.6oz	Chopped garlic
6 teaspoons	30ml	Chili powder
4 tablespoons	60ml	Paprika
2 teaspoons	10ml	Cayenne pepper
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Crushed red pepper
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder

Recipe Instructions

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.

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

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