How To make Chaurice Sausage
2 1/2 pounds Pork butt -- cut into 1" 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
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 Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-08-1997
How To make Chaurice Sausage's Videos
How To Make Southern Style Red Rice and Sausage
Welcome to Simply Cooking With Shawn! In today’s video I will be preparing Southern Style Red Rice and Sausage. This recipe is enough to feed 25 - 30 people and is a great compliment to a family BBQ or get together for various occasions. See ingredients and directions below.
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On this channel you will find videos of how to make traditional and simple meals and side dishes. Occasional meal prep, buying food in bulk for freezer storage and other content relating to food.
Ingredients
8 Cups Parboiled Rice
8 Links Smoked Sausage
1 Large Green Pepper
1 Medium Onion
1 28 oz. Can Diced Tomatoes
1 46 oz. Bottle Tomato Juice
1/3 Cup Cooking Oil
1/3 Cup Sugar (add more or less to taste)
Onion Powder to Taste (Optional)
Garlic Powder to Taste - I omitted it from this recipe
Salt (optional to taste)
Add oil to large pot (8 quart or larger) with heat set to medium high. Once heated add chopped green peppers and onions. Cook about 10-15 minutes, stirring occasionally. Add chopped sausages and cook for about 10-15 minutes, stirring occasionally. Add all remaining ingredients except rice, and bring to a boil, stirring occasionally. Once the pot begins to boil, wash rice, drain the water off and add to the pot. Stir to get all contents of the pot throughly mixed together. Bring to a boil, stirring occasionally, and taste the liquid to ensure it’s seasoned to your liking. Add seasonings to desired taste is achieved. Stirring constantly, boil until most of the liquid is absorbed. Once absorbed, transfer contents of pot to a large baking pan, cover with foil and bake for 30 minutes in a 400 degree oven. Remove after 30 minutes and stir throughly. Rice should be perfect. If not, return to oven until desired doneness is reached.
Enjoy!!
As you follow the directions in the video, if you have any questions, feel free to ask in the comments or email me at simplycookingwithshawn@gmail.com
Music: Balloon
Musician: @iksonmusic
The amazing Cajun sausage! Mangalitsa pork!
Camp Dog seasoning is a perfect addition to any sausage!
How to make Chaurice sausages
Similar to chorizo, these Creole/Cajun pork sausages have a spicy kick to them. They are full flavored, delicious, and fun to make.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
Celebrate Sausage S01E24 - Weisswurst
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Welcome to Celebrate Sausage. Today we are making Weisswurst.
You can find a printable recipe for this weisswurst here:
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Eric
Symposium IPA & Chaurice Sausage
Food & Beer Pairing: Symposium IPA and Chaurice Sausage-housemade Creole style sausage, pickled cherry peppers, roasted garlic aioli
The secret to getting a SNAPPY Sausage | Beyond the Recipe
Today we are getting to the bottom of what makes a snappy sausage!!
Texas Hot Link Recipe:
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Eric
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