Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
Essence (Emeril's Creole Seasoning):
Yield:about 2/3 cup
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.