Chaurice (3) (Cajun Pork Sausages Making)

2 .5 lbs

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Chaurice (3) (Cajun Pork Sausages Making) Ingredients

1 1/2 lb Lean pork, trim of fat	2 1/2 ts Cayenne pepper
2/3 lb Fatback	2 ts Dried thyme
1 c Finely chopped onion	1/2 ts Allspice
1/2 c Finely chopped parsley	1 tb Salt, if desired
1 1/2 tb Finely minced garlic	1/8 ts Saltpeter, optl
2 tb Hot red chiles, fine chop	6 Prepared sausage casings

Instructions for Chaurice (3) (Cajun Pork Sausages Making)

Grind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter 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. [-=PAM=-] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized