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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: About 2 3/4 pounds


  • 2 1/2 pounds pork butt, cut into 1-inch cubes
  • 1/4 cup chopped garlic
  • 5 teaspoons chili powder
  • 4 tablespoons paprika
  • 1 1/2 teaspoons cayenne
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder


  • Put the pork in a large mixing bowl. Combine the rest of the ingredients in a small bowl and mix well. Add this mixture to the pork and toss to coat the meat evenly. Cover and refrigerate for 24 hours.
  • Grind the meat in a meat grinder fitted with 1/2-inch die. Or, coarsely grind the meat in a food processor fitted with a metal blade.
  • Stuff into prepared 1 1/2-inch-diameter casings. Form into links or leave in ropes. To hot-smoke the sausage, if desired, follow the directions for “HOT-SMOKING SAUSAGES”. Smoke for 20 to 25 minutes, flipping the sausage once every 10 minutes of cooking time.
  • The sausage, fresh or smoked, will keep indefinitely in the freezer.