Chaurice Sausage (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2 pounds pork butt, cut into 1-inch 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 |
Directions:
1. 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 3 - 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.
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