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