3 yd small sausage casing (about 1 i, nch wide)
4 lb lean fresh pork
2 lb fresh pork fat
2 cup very finely chopped onion
4 tsp very finely minced garlic
1 tsp cayennel
1 tsp chili powder
1 tsp crushed red pepper pods
2 2/3 tbsp salt
2 tsp fresh ground black pepper
2 tsp dried thyme
5 tbsp fine minced fresh parsley
3 whole bay leaves, crushed vey fine
1/2 tsp allspice
A Recipe for
Chaurice (Cajun Pork Sausage Making)
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
An empty belly is the best cook. |
| Estonian Proverb |
He was a very valiant man who first adventured on eating oysters. |
| James I |
This Recipe for Chaurice (Cajun Pork Sausage Making) is one of thousands in the Recipes-to-go Ethnic Cookbook.
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
This is a recipe for Chaurice (Cajun Pork Sausage Making) from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Food Tip |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
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=-]
Serves: 6
Chaurice (Cajun Pork Sausage Making) Recipe brought to you by Recipes To-Go