Our Lord would have us regard the crucifixion as the central truth of Christianity. Right views of His vicarious death, and the benefits resulting from it, lie at the very foundation of Bible-religion. Never let us forget this... If we are wrong here, we are ruined forever. Error on many other points is only a skin disease. Error about Christ’s death is a disease at the heart. Here let us take our stand. Let nothing move us from this ground. The sum of all our hopes must be, that “Christ has died for us.” (1 Thess. 5:10.) Give up that doctrine, and we have no solid hope at all.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Sausage, Pork	1	Servings

INGREDIENTS

2 1/2	lb	Pork butt; cut into 1" cubes
1/2	c	Chopped garlic
6	ts	Chili powder
4	tb	Paprika
2	ts	Cayenne pepper
2	ts	Ground cumin
2	ts	Salt
1	ts	Crushed red pepper
1/2	ts	Dried oregano
1/2	ts	Dried thyme
1	ts	Freshly-ground black pepper
1	ts	Onion powder
1/2	ts	Garlic powder

INSTRUCTIONS

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 three 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.
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
Recipe by: Emeril Lagasse

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