Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Boneless pork butt - (abt 5 lbs) -- cut into 1" pieces
     1/2  cup           Rustic Rub -- see * Note
   1 1/2  teaspoons     Chili powder
     1/4  cup           Paprika
   1 1/2  teaspoons     File powder
   3      teaspoons     Freshly-ground black pepper
   1      teaspoon      Cumin
   1 1/2  teaspoons     Crushed red pepper
   2      teaspoons     Garlic powder
   2      teaspoons     Salt
     1/4  cup           Chopped garlic

Preparation:

* Note: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S and H. The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs). Please call 1-800-863-0052 if you wish to order. In a mixing bowl, toss the pork and the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links. Form the remaining sausage mixture into 4-ounce patties. This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) Formatted for MasterCook by MR MAD, aka Joe Comiskey - 12-14-199