Chaurice Sausage

• 2 1/2 pounds pork butt, cut into 1-inch cubes
• 1/2 cup chopped garlic
• 6 teaspoons chili powder
• 4 tablespoons paprika
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder

1. Prepare the smoker.
2. In a large mixing bowl, add the pork.
3. In a small mixing bowl, combine the remaining ingredients together.
4. Mix well.
5. Toss the pork with the seasoning and mix well.
6. Cover and refrigerate for 24 hours.
7. Grind the meat twice in a meat grinder fitted with a 1/2-inch die.
8. Or a food processor could be used.
9. Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.
10. Form the remaining meat into 3 - 1/2 pound patties.
11. You can either use the sausage fresh or smoked.
12. For the smoked sausage: place the sausage in the smoker and cook for 10 to 15 minutes.

pork butt, garlic, chili powder, paprika, cayenne pepper, ground cumin, salt, red pepper, oregano, thyme, freshly ground black pepper, onion powder, garlic

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chaurice-sausage-recipe.html (may not work)