CHAURICE SAUSAGE

Chaurice Sausage

3 pounds pork with plenty of fat (such as Boston Butt) cut into 1-inch cubes

1 medium Spanish onion, chopped

3 tablespoons minced fresh garlic

1 tablespoon chopped fresh thyme leaves

4 tablespoons paprika

1/2 teaspoon cayenne

1 teaspoon ground cumin

1 tablespoon kosher salt

1 teaspoon crushed red pepper

1 teaspoon freshly ground black pepper

4 teaspoons chili powder

1/4 teaspoon ground allspice

Optional: 1 pinch meat curing salt (such as pink salt)

Combine all ingredients in a large bowl and toss thoroughly. Cover and let stand in the refrigerator overnight.

Place all grinding equipment in the refrigerator 1 hour before grinding. With the half-inch die on the grinder, grind the mixture. (Alternately, mince ingredients in a food processor or by hand.)

In a small skillet, cook a small patty to taste for seasonings, and reseason if necessary. Stuff into casings and twist or tie into 10-inch links. Refrigerate or freeze.