Chaurice(4) (Creole Pork Sausage Making)

7 lb Fresh pork
2 lg Onions, chopped
1 Clove garlic, crushed
2 tb Salt
2 ts Fresh ground black pepper
1 ts Crushed chili pepper
1/2 ts Paprika
1/2 ts Cayenne pepper
3 Sprigs parsley, chopped
1/2 ts Allspice
1/4 ts Powdered bay leaf
5 Yd sausage casing

Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly.

Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.

Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995.