Chaurice Sausage

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 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 re maining meat into three ½-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 ¾ pounds of sausage.