Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Boneless pork butt; cut into 1\" chunks |
| ½ cup | Rustic Rub |
| 1½ teaspoon | Chili powder |
| ¼ cup | Paprika |
| 1½ teaspoon | File powder |
| 3 teaspoons | Black pepper |
| 1 teaspoon | Cumin |
| 1½ teaspoon | Crushed red pepper |
| 2 teaspoons | Garlic powder |
| 2 teaspoons | Salt |
| 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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