Chaurice(5) hot (cajun pork sausage making)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chaurice(5) hot (cajun pork sausage making)
  Sausage    Cajun    Pork  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7692. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chaurice(5) hot (cajun pork sausage making)
 Categories: Sausages, Meats
      Yield: 1 Lbs
 
      1    Jalapeno, stem/seed, mince
    1/2 ts Cayenne powder
    1/4 ts Crushed red chile
  1 1/2 lb Ground pork
    1/2 c  Finely chopped onion
      1    Clove garlic, minced
    1/2 ts Ground black pepper
      1 tb Fresh parsley, minced
    1/2 ts Salt
      1 sm Minced thyme sprig
           -or 1/4 tsp. dried
      1 sm Bay leaf, crumbled
 
         Pn allspice
         Pn mace
  
  Combine all ingredients and mix well.  Stuff casings and form any
  length links desired.  Refrigerate up to 3 days for flavors to blend.
  Cook the sausages in your preferred manner and serve them as a spicy
  accompaniment to pinto beans and corn bread or with a heap of
  steaming grits. This Southern favorite can be grilled as a breakfast
  or dinner sausage and is the classic sausage of Jambalaya.
  
  [-=PAM=-]
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 7692 (Apr 03, 2005)

[an error occurred while processing this directive]