*  Exported from  MasterCook  *
 
                              Chaurice Sausage
 
 Recipe By     : Emeril Lagasse
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sausage                          Meat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        Pork butt -- cut into 1 cubes
      1/2  cup           Chopped garlic
    6      teaspoons     Chili powder
    4      tablespoons   Paprika
    2      teaspoons     Cayenne pepper
    2      teaspoons     Ground cumin
    2      teaspoons     Salt
    1      teaspoon      Crushed red pepper
      1/2  teaspoon      Dried oregano
      1/2  teaspoon      Dried thyme
    1      teaspoon      Freshly-ground black pepper
    1      teaspoon      Onion powder
      1/2  teaspoon      Garlic powder
 
    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.
 
    Recipe Source:
 EMERIL LIVE  with Emeril Lagasse
 From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997)
 Downloaded from their Web-Site  -  http://www.foodtv.com
 
   Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com 
   -or-   MAD-SQUAD@prodigy.net
 
      11-08-1997
 
 
 
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