Title: Chaurice sausage
 Categories: E.
      Yield: 4 Servings
 
  2 1/2 lb Pork butt, cut into 1-inch
           Cubes
    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