Ingredients
- 2 1/2 pounds pork butt (cut into)
- 1/2 cup garlic (chopped)
- 4 tablespoons paprika
- 6 teaspoons chili powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons cumin (ground)
- 1 teaspoon pepper (crushed red)
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano (dried)
- 1/2 teaspoon thyme (dried)
Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the r emaining 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 re maining meat into three 1/2-pound patties. You can either use the sausage fres h or smoked. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe yields about 2 3/4 pounds of sausage.
Recipe Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com -orMAD-SQUAD@prodigy.net 11-08-1997
