Chaurice Sausage

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 - [email protected] -or- [email protected]

11-08-1997