© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Emeril Lagasse, 2002
2 ½ pounds pork butt, cut in ½ inch pieces
½ pound pork fat, diced
¼ cup Emeril's Essence Creole Seasoning
2 tablespoons paprika
1 tablespoon garlic, minced
1 ½ teaspoons freshly ground black pepper
1 teaspoon salt
¾ teaspoon file powder
¾ teaspoon chili powder
¾ teaspoon crushed red pepper
½ teaspoon ground cumin
Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die — Alternately, transfer in 2 batches to a food processor and process until finely ground. Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4 inch sausages. Alternately, shape into patties.
Preheat a home smoker to 250°F. Smoke the sausage for 1 ½ hours. Remove from the smoker and use as desired.