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Receta Chaurice Sausage
by Global Cookbook

Chaurice Sausage
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Ingredientes

  • 2 1/2 lb Pork butt cut into 1" cubes
  • 1/2 c. Minced garlic
  • 6 tsp Chili pwdr
  • 4 Tbsp. Paprika
  • 2 tsp Cayenne pepper
  • 2 tsp Grnd cumin
  • 2 tsp Salt
  • 1 tsp Crushed red pepper
  • 1/2 tsp Dry oregano
  • 1/2 tsp Dry thyme
  • 1 tsp Freshly-grnd black pepper
  • 1 tsp Onion pwdr
  • 1/2 tsp Garlic pwdr

Direcciones

  1. Prepare the smoker.
  2. In a large mixing bowl, add in 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 chill for 24 hrs. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or possibly a food processor could be used. Stuff 1/2 of the mix into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into three 1/2-lb. patties. You can either use the sausage fresh or possibly smoked.
  3. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 min.
  4. This recipe yields about 2 3/4 pounds of sausage.