Chaurice Sausage

Name: Chaurice Sausage
Ingredients: 2 1/2 pounds pork butt, cut into 1-inch 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

13 ingredients

12 steps

Ingredients

2 1/2 pounds pork butt, cut into 1-inch 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

Directions

1

Prepare the smoker.
2

In a large mixing bowl, add the pork.
3

In a small mixing bowl, combine the remaining ingredients together.
4

Mix well.
5

Toss the pork with the seasoning and mix well.
6

Cover and refrigerate for 24 hours.
7

Grind the meat twice in a meat grinder fitted with a 1/2-inch die.
8

Or a food processor could be used.
9

Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.
10

Form the remaining meat into 3 - 1/2 pound patties.
11

You can either use the sausage fresh or smoked.
12

For the smoked sausage: place the sausage in the smoker and cook for 10 to 15 minutes.