Heres' the recipe I used.
Same place I got the andouille from.
Chaurice Sausage Recipe
3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
1 Medium Spanish Onion, Chopped
3 Tbsp Fresh Garlic, Minced
1 Tbsp Fresh Thyme Leaves, Chopped
4 Tbsp Paprika
1/2 tsp Cayenne
1 tsp Cumin
1 Tbsp Kosher Salt
1 tsp Crushed Red Pepper
1 tsp Fresh Ground Black Pepper
4 tsp Chili Powder
1/4 tsp Ground Allspice
1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)
Combine all ingredients in a large bowl and toss thoroughly.
Cover and let stand in the refrigerator overnight (this step is optional).
Place all of your grinding equipment in the refrigerator 1 hour before grinding. Using the 1/2″ 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. Follow my instructions for Linking Homemade Sausage. I make my Chaurice into about 10 inch lengths. When finished, I vacuum seal the links into individual portions and freeze. They will keep indefinitely in the freezer.
He says he smokes his occaisionally...I knew I was gonna smoke it.
I had 3 butts for about 9 lbs. Decided to make it easy and do 6 lbs of chaurice and the rest into breakfast sausage.
I tried to butterfly the butts...not good but was good practice.
Cut 6 lbs into 1 inch chunks mixed the spices,pink salt and into the fridge for 24 hours.
Ground what was left into breakfast sausage with Pops recipe.
Next day ground it up and stuffed it. Then into the MES at 100 for a hour to dry, then Pecan in the AMAZAN,raising the temp
a little at a time.5 hours later it's looking good.
Made a patty to test.
Learned a lot. Will use a larger tube next time.
Into the cold water bath then back into the fridge.
The Woman says it's too spicy for her. Spoil sport.
Guess I'll just have to eat it all by myself.
Same place I got the andouille from.
Chaurice Sausage Recipe
3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
1 Medium Spanish Onion, Chopped
3 Tbsp Fresh Garlic, Minced
1 Tbsp Fresh Thyme Leaves, Chopped
4 Tbsp Paprika
1/2 tsp Cayenne
1 tsp Cumin
1 Tbsp Kosher Salt
1 tsp Crushed Red Pepper
1 tsp Fresh Ground Black Pepper
4 tsp Chili Powder
1/4 tsp Ground Allspice
1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)
Combine all ingredients in a large bowl and toss thoroughly.
Cover and let stand in the refrigerator overnight (this step is optional).
Place all of your grinding equipment in the refrigerator 1 hour before grinding. Using the 1/2″ 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. Follow my instructions for Linking Homemade Sausage. I make my Chaurice into about 10 inch lengths. When finished, I vacuum seal the links into individual portions and freeze. They will keep indefinitely in the freezer.
He says he smokes his occaisionally...I knew I was gonna smoke it.
I had 3 butts for about 9 lbs. Decided to make it easy and do 6 lbs of chaurice and the rest into breakfast sausage.
I tried to butterfly the butts...not good but was good practice.
Cut 6 lbs into 1 inch chunks mixed the spices,pink salt and into the fridge for 24 hours.
Ground what was left into breakfast sausage with Pops recipe.
Next day ground it up and stuffed it. Then into the MES at 100 for a hour to dry, then Pecan in the AMAZAN,raising the temp
a little at a time.5 hours later it's looking good.
Made a patty to test.
Learned a lot. Will use a larger tube next time.
Into the cold water bath then back into the fridge.
The Woman says it's too spicy for her. Spoil sport.
Guess I'll just have to eat it all by myself.
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