Chaurice sausage

4 servings

Ingredients

Quantity Ingredient
2½ pounds Pork butt, cut into 1-inch
Cubes
½ 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
½ teaspoon Dried oregano
½ teaspoon Dried thyme
1 teaspoon Freshly ground black pepper
1 teaspoon Onion powder
½ teaspoon Garlic powder

Directions

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 ½-inch die. Or a food processor could be used. Stuff ½ of the mixture into 1½-inch casings, forming 6-inch links. Form the remaining meat into 3 - ½ 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 ¾ pounds

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