Yield: 1 servings
|5 pounds||Boneless pork butt; cut into 1" chunks|
|½ cup||Rustic Rub|
|1½ teaspoon||Chili powder|
|1½ teaspoon||File powder|
|3 teaspoons||Black pepper|
|1½ teaspoon||Crushed red pepper|
|2 teaspoons||Garlic powder|
|¼ cup||Chopped garlic|
ESSENCE OF EMERIL #EE2437
In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a ½-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff ½ the sausage into 1½-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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