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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