Chaurice Sausage

* Exported from MasterCook *

Chaurice Sausage

Recipe By : Emeril Lagasse
Serving Size : 1 Preparation Time :0:00
Categories : Sausage Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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