Chaurice Sausage

24 hours Prep: 24 hours Cook: 30 minutes

476 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2 1/2	pounds	pork shoulder butt	cut into 1 inch cubes
1/2	cup	garlic	chopped
6	teaspoons	chili powder
4	tablespoons	paprika
2	teaspoons	cayenne pepper
2	teaspoons	cumin	ground
2	teaspoons	salt
1	teaspoon	red pepper flakes	crushed
1/2	teaspoon	oregano	dried
1/2	teaspoon	thyme	dried
1	teaspoon	black pepper	fresh
1	teaspoon	onion powder
1/2	teaspoon	garlic powder

Directions

Prepare the smoker.

In a large mixing bowl, add the pork.

In a small mixing bowl, combine the r emaining 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 1/2-inch die.

Or a food processor could be used.

Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.

Form the re maining meat into three 1/2-pound patties.

You can either use the sausage fres h or smoked.

For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

This recipe yields about 2 3/4 pounds of sausage.

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Nutrition Facts

Serving Size 211g

Amount per Serving

Calories 476 51% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 9.0g	46%
Trans Fat 0.0g
Cholesterol 170mg	57%
Sodium 953mg	40%
Total Carbohydrate 8.0g	3%
Dietary Fiber 3.0g	11%
Sugars 1.0g
Protein 50.0g	100%

Vitamin A	59%		Vitamin C	16%
Calcium	8%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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