Chaurice (1) (cajun pork sausage making)
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Chaurice (1) (cajun pork sausage making)
  Sausage    Cajun    Pork  
Last updated 6/12/2012 1:12:51 AM. Recipe ID 40997. Report a problem with this recipe.
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      Title: Chaurice (1) (cajun pork sausage making)
 Categories: Sausages, Meats
      Yield: 6 Lbs
      3    Yd small sausage casing
           - (about 1 inch wide)
      4 lb Lean fresh pork
      2 lb Fresh pork fat
      2 c  Very finely chopped onion
      4 ts Very finely minced garlic
      1 ts Cayennel
      1 ts Chili powder
      1 ts Crushed red pepper pods
  2 2/3 tb Salt
      2 ts Fresh ground black pepper
      2 ts Dried thyme
      5 tb Fine minced fresh parsley
      3    Whole bay leaves,
           - crushed vey fine
    1/2 ts Allspice
  This creole pork sausage is a local favorite dating well back into the
  nineteenth century.  Its firm texture and hearty, spicy flavor make
  it an excellent accompaniment to red or white beans and rice or
  grilled as a breakfast sausage. ~
  Prepare sausage casings by soaking them in cold water for an hour,
  then running cold water through them. Cut off a 3 yard length. Repack
  the rest and refrigerate for later use.
  Cut the pork and fat into small pieces with a sharp knife. Mix
  together and run once through the coarse blade of the meat grinder,
  placing a large bowl in front of the grinder to catch the meat. Add
  seasonings and mix vigorously with a wooden spoon or large stiff wire
  whisk until stuffing is fluffy and very smooth.
  Cut casing into 16 inch lengths and stuff.
  To cook, place in a large heavy skillet or saute pan with about 1/4
  inch cold water. Bring to a boil over high heat, cover the pan, then
  reduce heat to low and cook for about 15 minutes. Uncover, raise heat
  to medium and cook until sausage is well browned on all sides, about
  10 minutes longer, turning frequently with tongs. Drain on paper
  towels. Allow one chaurice per person. [-=PAM=-]

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Recipe ID 40997 (Apr 03, 2005)

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