Chaurice Sausage Recipe – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 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)