Charcuterie is the branch of cooking devoted to prepared meat products such as ham, bacon, pates, terrines and sausages. While I haven’t had much experience making any of those things, Mr. Hippie and I have been making sausage for years. We always use the same recipe, this one courtesy of Emeril Lagasse. Below I have tripled it because if you’re going to dirty a meat grinder and have to clean it you may as well make a lot of ground meat.
- Pork butt, about 15 pounds, cut into inch-sized pieces (Boneless is easier, but you’re already cutting fifteen pounds of meat up; how long will it take you to remove a bone??
- 1 1/2 cups Rustic Rub (Recipe below)
- 3/4 cup paprika
- 1 heaping tablespoon file powder
- 2 T. pepper
- 3 t. cumin
- 1 large dried chile, crushed or 1 heaping Tablespoon crushed red pepper
- 1 1/2 T. garlic powder
- 1 1/2 T. kosher salt
- 3/4 cup chopped garlic
- Place chopped pork and spices into a
large bowlstock pot or canning pot.
- Mix the spices and meat well. Cover and refrigerate for 24 hours.
- Remove from the refrigerator and pass through a meat grinder.
- Pass meat through the grinder a second time.
- Stuff into 1 1/2 inch casings.
- Tie casings at 4-inch intervals to form links.
- Prepare the smoker.
- Place the sausages in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.
DISCLAIMER: Smoking twenty minutes will not yield a fully-cooked sausage. Before consuming, always heat sausages to an internal temperature of 160 degrees to prevent food-bourne illness.
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container. Makes about 2 1/4 cups