Chaurice Sausage
Yield
6 servingsPrep
24 hrsCook
30 minReady
24 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork shoulder
cut into 1 inch cubes |
|
| ½ | 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 |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
black pepper
fresh |
|
| 1 | teaspoon |
onion powder
|
|
| ½ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork shoulder
cut into 1 inch cubes |
|
| 118 | ml |
garlic
chopped |
|
| 3E+1 | ml |
chili powder
|
|
| 6E+1 | ml |
paprika
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
red pepper flakes
crushed |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 5 | ml |
black pepper
fresh |
|
| 5 | ml |
onion powder
|
|
| 2.5 | ml |
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 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.
