Chaurice Sausage

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Chaurice Sausage Ingredients

2 1/2 lb Pork butt; cut into 1" cubes	1 ts Crushed red pepper
1/2 c Chopped garlic	1/2 ts Dried oregano
6 ts Chili powder	1/2 ts Dried thyme
4 tb Paprika	1 ts Freshly-ground black pepper
2 ts Cayenne pepper	1 ts Onion powder
2 ts Ground cumin	1/2 ts Garlic powder
2 ts Salt

Instructions for Chaurice Sausage

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

Main Ingredient: PorkCuisine: Uncategorized

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