2 lb boneless pork shoulder, cut in cube, s or strips
3/4 lb chilled pork fat, cut in cubes or s, tripes
1 large onion, chopped coarsely
2 cloves garlic, fine chopped
1 1/2 tsp crushed dried red hot pepper
1 1/2 tsp salt
1 tsp fresh ground black pepper
1 tsp ground red pepper (cayenne)
1 tsp crumbled leaf thyme
1/2 tsp ground allspice
A Recipe for
Chaurice(2) (Cajun Pork Sausage Making)
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This is a recipe for Chaurice(2) (Cajun Pork Sausage Making) from the recipe cookbook of Recipes-to-go (Ethnic)
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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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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=-]
Serves: 3
Chaurice(2) (Cajun Pork Sausage Making) Recipe brought to you by Recipes To-Go