Last updated 6/12/2012 12:59:01 AM. Recipe ID 21900. Report a problem with this recipe.
Title: Chaurice sausage
Yield: 4 Servings
2 1/2 lb Pork butt, cut into 1-inch
1/2 c Chopped garlic
6 ts Chili powder
4 tb Paprika
2 ts Cayenne pepper
2 ts Ground cumin
2 ts Salt
1 ts Crushed red pepper
1/2 ts Dried oregano
1/2 ts Dried thyme
1 ts Freshly ground black pepper
1 ts Onion powder
1/2 ts Garlic powder
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.
Yield: about 2 3/4 pounds
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