*  Exported from  MasterCook  *

                            Chaurice Sausage

Recipe By     : Emeril Lagasse
Serving Size  : 1    Preparation Time :0:00
Categories    : Sausage                          Meat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2  lb            Pork butt -- cut into 1" cubes
    1/2  c             Garlic -- chopped
  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

 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" die. Or a
 food processor could be used. Stuff 1/2 of the mixture into 1-1/2"
 casings, forming 6" links. Form the remaining meat into three 1/2 lb
 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.

 Yield: 2-3/4 Pounds

 From the TV Food Network (Show # EM-1A63 broadcast 10-20-1997)

 Formatted for MasterCook by Joe Comiskey <[email protected]>,
 aka Mr Mad <[email protected]>

 11-08-1997


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