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Chaurice SausageRecipe : Chaurice Sausage
Procedure :
2 1/2 pounds Pork butt -- cut into 1" cubes 1/2 cup Chopped garlic 6 teaspoons Chili powder 4 tablespoons Paprika 2 teaspoons Cayenne pepper 2 teaspoons Ground cumin 2 teaspoons Salt 1 teaspoon Crushed red pepper 1/2 teaspoon Dried oregano 1/2 teaspoon Dried thyme 1 teaspoon Freshly-ground black pepper 1 teaspoon Onion powder 1/2 teaspoon Garlic powder Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the r emaining 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 re maining meat into three 1/2-pound patties. You can either use the sausage fres h 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 |
