* Note: A complete 4-pack set of Emeril's special Essence seasonings is available for $25.95 plus S & 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) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-14-1996