I started with 5lbs of ground pork...added one medium chopped onion and 4 cloves of minced garlic.
...2 TBs kosher salt
2 tsps dry thyme
1 tsp red pepper flakes
1 TBs cayenne
2 TBs dried parsley
1 bay leaf crushed
I made a slurry by mixing the spices into the cup of beer...Mixed the slurry into the ground pork and let it chill overnight.
You can stuff the sausage into casings. I chose to make 2" balls. I smoked them with a bit of hickory at 225 degrees for about 2 hours...
The spicy chaurice balls were very tasty...they went well with my japapeno pickled eggs and cold beer. :)
I also use this chaurice sausage for scotch eggs...http://cowgirlscountry.blogspot.com/2008/11/scotch-eggs.html
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6 comments:
As a huge fan of chorizo, from which this apparently derived, I can't wait to try it! Great pix.
Thanks MGwerks!
Hope you give it a try. :)
That looks really, really yummy. Every time I read your blog I end up hungry.
Portuguese chorizo contains smoked paprika - I live close to Little Portugal in Toronto, there are some really good butchers in the area. I buy the paprika from the spice store, but with your talent in smoking you might well be able to make your own. :)
Oh, and would you be prepared to share your recipe for the pickled eggs? That's something I've been wanting to do for some time now.
Hi Andy! Thank you! :)
I hope you give the chaurice recipe a try..it's pretty tasty.
Here is one of my favorite sites for sausage recipes...
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
It has several chaurice recipes and also several chorizo recipes.
Sounds like you have a great source for smoked paprika AND good fresh meat..that is great!!
I DO smoke paprika in my smokehouse. I like to cold smoke it for about 6 hours. I do not smoke the paprika peppers, (but I would if I had them) just paprika.
I would be happy to share the pickled egg recipe, it is a tasty one using juice from canned jalapenos. :)
Good to see ya Andy and thanks again! :)
and the Vodka was for....?
lol...Anonymous, it was for anyone who wanted a bloody mary with their finger food. :)
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