• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chaurice Sausage

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • 2 1/2 lb Pork butt; cut into 1" 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 three 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.

This recipe yields about 2 3/4 pounds of sausage.

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