Free Recipe Chaurice Sausage
Recipe Type: Free Sausage Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chaurice Sausage Recipe
2-1/2 lb Pork butt; cut into 1 cubes
1/2 c Chopped garlic
6 ts Chili powder
4 tb Paprika
2 ts Cayenne pepper
2 ts Ground cumin
2 ts Salt
1 ts Crushed red pepper
1/2 ts Dried oregano
1/2 ts Dried thyme
1 ts Freshly-ground black pepper
1 ts Onion powder
1/2 ts Garlic powder
Chaurice Sausage Preparation
Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining 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 remaining meat into three 1/2-pound patties. You can either use the sausage fresh 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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