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
South Carolina Onion Sausage | Celebrate Sausage S04E02
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Salami di Fileto
Welcome to the channel. Today we are making Salami di Fileto. This incredible and unique Italian Charcuterie is more a work of art than a Salami. To make this salami requires some skill and if you can pull it off the end result is nothing short of a salami masterpiece. I hope you enjoy the video. Let me know if you have any questions.
Step 1. Cure the Pork Fillet
Salt 2.5%
Cure 2 .25%
Black Pepper .5%
Garlic Powder .25%
Juniper Berries .15%
Fennel Seed .35%
Bay Leaves .1%
Thyme .25%
One the Pork Filet is cured....
Step 2. Make the salami Mince
70% Lean Pork
30% Back Fat
2.5% Salt
.30% pepper
.25% Cure #2
.35% minced garlic
.3% fennel Seed
.1% Sugar
.2% Dextrose
2% Non Fat Milk Powder
1/2 tsp Flavor of Italy Starter Culture per 5#'s of meat (dissolved in 1/4 cup water)
Be sure to keep meat chilled. Grind on 6mm plate (1/4 inch) and mix very well till it becomes very tacky (this helps the filet bind to the salami). Spread mince on collagen sheet and place cured filet on top. Roll together to form salami and secure with elastic netting.
Ferment Salami between 74F-90F at 80-90% humidity for 24 hours. Place in drying chamber at temp 55f and 80% humidity till you achieve 35-40% weight loss.
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Making Fresh Cajun Pork Sausage
How I make fresh cajun pork sausage
Andouille sausage - A delicious southern classic
In this video I’ll show you how to make amarican Andouille at home.
Best regards,
Daniel
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????️ The recipe*:
Ingredients per 1 kg
75 % lean pork shoulder or neck
25 % pork loin fat
Spices per 1 kg
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
3 g black pepper
0.75 g cayenne pepper
My second variation
Spices per kg meat
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
20 g fresh onion
3 g chili flakes
3 g paprika
3 g black pepper
1,5 g thyme
0.75 g cayenne pepper
0.75 g mace
The complete recipe including step-by-step instructions can be found here:
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???? Equipment I use:
A detailed list of equipment & casings can be found here:
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Hey, I'm Daniel a German sausage maker and I've been enthusiastic about cooking and experimenting for ages…
I am tired of miserably long lists of ingredients with words that nobody understands.
That's why I started to make as much as possible myself, including sausage.
Besides all the food, My goal with the Wurst Circle is also to bring back the awareness that every piece of meat was a living being.
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Symposium IPA & Chaurice Sausage
Food & Beer Pairing: Symposium IPA and Chaurice Sausage-housemade Creole style sausage, pickled cherry peppers, roasted garlic aioli
Chile Relleno Sausage - How To Make Sausage
Thank you for watching this how to make sausage video. On this video, I take one of my all time favorite Mexican foods and make it into a sausage. This Chile Relleno Sausage has a ton of flavor, especially with the Mexican Chihuahua cheese and fire roasted poblano peppers. If you like making sausages and you happen to like chile rellenos as well, this is the sausage recipe for you.
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Smokin Joe
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Here are the ingredients I used for this recipe:
15 pounds shoulder clod (you can use brisket)
10 pounds pork shoulder
160 grams KOSHER salt
45 grams black pepper
25 grams ground cumin
45 grams paprika
45 grams mild chile powder
10 grams hot chile powder (optional)
45 grams granulated garlic
45 grams onion powder
10 grams oregano
5 teaspoons speed cure (pink salt)
2.5 pounds roasted poblano peppers
2.5 pounds queso Chihuahua