Switch to Chapter View
Previous   Up   Next
Chapter: Sausage Making Recipes
Section: Fresh
Recipe: Chaurice(3) (Cajun Pork Sausages Making)

cardfile icon 

Chaurice(3) (Cajun Pork Sausages Making)
1 1/2 lb Lean pork, trim of fat
  2/3 lb Fatback or hardest pork fat avail
    1 c  Finely chopped onion
  1/2 c  Finely chopped parsley
1 1/2 tb Finely minced garlic
    2 tb Hot red chiles, fine chop
         -or 1 ts dried red pepper
2 1/2 ts Cayenne pepper
    2 ts Dried thyme
  1/2 ts Allspice
    1 tb Salt, if desired
    6    Prepared sausage casings

Grind the pork and pork fat using a meat grinder. Add the onion, parsley
and spices. Test the mixture by making a small patty and cooking it. 
Adjust seasonings if need be. Put the mixture through the meat grinder
a second time. Stuff the sausage casing. When ready to cook, prick the
sausages all over with a fork to prevent bursting. Fry in a little oil.

Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995.
chapter picture
nito500 / 123RF Stock Photo 5969109