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=-]