| 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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