Emeril's chourico

Yield: 2 pounds

Measure Ingredient
2½ pounds pork butt
1 cut into 1 inch cubes
½ cup chopped garlic
6.00 teaspoon chili powder
4.00 tablespoon paprika
2.00 teaspoon cayenne powder
2.00 teaspoon ground cumin
2.00 teaspoon salt
1.00 teaspoon crushed red pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1.00 teaspoon black pepper; freshly ground
1.00 teaspoon onion powder
½ teaspoon garlic powder

In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients. Mix well.

Toss the pork with the seasoning meat and mix well. Cover and refrigerate 24 to 48 hours. Grind the meat twice in a meat grinder fitted with a ½ inch die (or use a food processor).

The meat may be stuffed into casings or used in patties.

Recipe from "Emeril Live" on Food TV.

Entered by: Roy Olsen

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes