| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
*md, Ethnic, Sausage, Tvfn |
1 |
Servings |
INGREDIENTS
| 1 |
|
Boneless pork butt; about 5 pounds, cut into 1-inch pieces |
| 1/2 |
c |
Rustic rub |
| 1 1/2 |
ts |
Chili powder |
| 1/4 |
c |
Paprika |
| 1 1/2 |
ts |
File powder |
| 3 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Cumin |
| 1 1/2 |
ts |
Crushed red pepper |
| 2 |
ts |
Garlic powder |
| 2 |
ts |
Salt |
| 1/4 |
c |
Chopped garlic |
INSTRUCTIONS
Prepare the smoker. In a mixing bowl, toss the pork with the remaining
ingredients together. Cover and refrigerate for 24 hours. Remove from the
refrigerator and pass the meat through a meat grinder with a 1/2-inch die
attachment. Remove half of the meat and pass through the grinder a second
time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at
4-inch intervals for individual links. Form the remaining mixture into
4-ounce patties. Place the casings and patties in the smoker and smoke for
25 to 30 minutes. Remove from the smoker and cool. Yield: 5 pounds
NOTES : Posted by Emily Griffin - emgriffi@ix.netcom.com S:
Recipe by: EMERIL LIVE SHOW #EMIA72 PORK FAT RULES
Posted to MC-Recipe Digest V1 #919 by Emily Griffin
<emgriffi@ix.netcom.com> on Nov 22, 1997
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