Recipe - Chaussons La Confiture

2 One half pound Pork butt; cut into 1" cubes
One half cup Chopped garlic
6 teaspoon Chili powder
4 tablespoon Paprika
2 teaspoon Cayenne pepper
2 teaspoon Ground cumin
2 teaspoon Salt
1 teaspoon Crushed red pepper
One half teaspoon Dried oregano
One half teaspoon Dried thyme
1 teaspoon Freshlyground black pepper
1 teaspoon Onion powder
One half teaspoon Garlic powder

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 1/2inch die. Or a food processor could be used.
Stuff One half of the mixture into 1 1/2inch casings, forming 6inch links.
Form the remaining meat into three 1/2pound 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.

This recipe yields about 2 Three fourths pounds of sausage.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A63 broadcast 10201997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse