Chaurice (4) (creole pork sausage making)
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Chaurice (4) (creole pork sausage making)
  Sausage    Creole    Pork  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7688. Report a problem with this recipe.
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      Title: Chaurice (4) (creole pork sausage making)
 Categories: Sausages, Meats
      Yield: 7 Lbs
 
      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.
  
  [-=PAM=-]
 




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Recipe ID 7688 (Apr 03, 2005)

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