Chaurice

• 3 lbs boston butt, cut into 1 inch cubes
• 1 Spanish onion, Chopped
• 3 tablespoons garlic, Minced
• 1 tablespoon thyme leaves, Fresh, Chopped
• 4 tablespoons paprika
• 1/2 teaspoon cayenne
• 1 teaspoon cumin
• 1 tablespoon kosher salt
• 1 teaspoon red pepper, Crushed
• 1 teaspoon black pepper, Fresh Ground
• 4 teaspoons chili powder
• 1/4 teaspoon allspice, Ground
• 1 pinch meat curing salt (optional)

1. Combine all ingredients in a large bowl and toss thoroughly.
2. Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
3. Place all of your grinding equipment in the refrigerator 1 hour before grinding.
4. Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
5. Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

boston butt, onion, garlic, thyme, paprika, cayenne, cumin, kosher salt, red pepper, black pepper, chili powder, allspice, salt

Taken from www.food.com/recipe/chaurice-373790 (may not work)