Chaurice Sausage

  • Yield: about 2 3/4 pounds
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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. 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 3 - 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.