Chaurice (2) (Cajun Pork Sausage Making)

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Chaurice (2) (Cajun Pork Sausage Making) Ingredients

2 lb Boneless pork shoulder,	1 1/2 ts Salt
3/4 lb Chilled pork fat,	1 ts Fresh ground black pepper
1 lg Onion, chopped coarsely	1 ts Ground red pepper (cayenne)
2 Cloves garlic, fine chopped	1 ts Crumbled leaf thyme
1 1/2 ts Crushed dried red hot pepper	1/2 ts Ground allspice

Instructions for Chaurice (2) (Cajun Pork Sausage Making)

Heat sausage casings soaked and rinsed. (med. grind) grind pork and pork fat and place in large mixing bowl. Add onion, garlic, parsley, red pepper, salt, and pepper, cayenne, thyme, and allspice. Mix well. Refrigerate for at least 12 hours stirring once or twice to allow flavor to develop. Grind mixture and stuff in hog casings, twist or tie off in 4 to 5 inch links. COOK: the sausage immediately or refrigerate them for up to 4-5 days or freeze for later. [-=PAM=-] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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