Side Pannel
Chaurice Sausage
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
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 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.
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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