Chaurice

13 ingredients
5 steps

Ingredients

  • 3 lbs boston butt, cut into 1 inch cubes
  • 1 Spanish onion, Chopped
  • 3 tablespoons garlic, Minced
  • 1 tablespoon thyme leaves, Fresh, Chopped
  • 4 tablespoons paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon red pepper, Crushed
  • 1 teaspoon black pepper, Fresh Ground
  • 4 teaspoons chili powder
  • 1/4 teaspoon allspice, Ground
  • 1 pinch meat curing salt (optional)

Directions

  1. 1
    Combine all ingredients in a large bowl and toss thoroughly.
  2. 2
    Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
  3. 3
    Place all of your grinding equipment in the refrigerator 1 hour before grinding.
  4. 4
    Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
  5. 5
    Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

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