Chaurice Sausage

Chaurice Sausage

Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
spices, chili powder
spices, paprika
spices, pepper, red or cayenne
spices, cumin seed
salt, table
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, onion powder
spices, garlic powder

Directions:
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-inch die.
Or a food processor could be used.
Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.
Form the remaining meat into 3 - 1/2 pound 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.