| 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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