Chaurice(2) (cajun pork sausage making)
Sausage Cajun Pork
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7690. Report a problem with this recipe.
Title: Chaurice(2) (cajun pork sausage making)
Categories: Sausages, Meats
Yield: 3 Lbs
2 lb Boneless pork shoulder,
-cut in cubes or strips
3/4 lb Chilled pork fat,
-cut in cubes or stripes
1 lg Onion, chopped coarsely
2 Cloves garlic, fine chopped
1 1/2 ts Crushed dried red hot pepper
1 1/2 ts Salt
1 ts Fresh ground black pepper
1 ts Ground red pepper (cayenne)
1 ts Crumbled leaf thyme
1/2 ts Ground allspice
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=-]
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