Emeril's chourico
2 pounds
Ingredients
| Quantity | 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 |
Directions
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