1 jalapeno, stem/seed, mince
1/2 tsp cayenne powder
1/4 tsp crushed red chile
1 1/2 lb ground pork
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 tsp ground black pepper
1 tbsp fresh parsley, minced
1/2 tsp salt
1 small minced thyme sprig or 1/4 tsp. drie, d
1 small bay leaf, crumbled
A Recipe for
Chaurice(5) Hot (Cajun Pork Sausage Making)
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Other things are just food. But chocolate's chocolate. |
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This Recipe for Chaurice(5) Hot (Cajun Pork Sausage Making) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
This is a recipe for Chaurice(5) Hot (Cajun Pork Sausage Making) from the recipe cookbook of Recipes-to-go (Ethnic)
Chowder breathes reassurance. It steams consolation. |
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Other things are just food. But chocolate's chocolate. |
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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=-]
Serves: 1
Chaurice(5) Hot (Cajun Pork Sausage Making) Recipe brought to you by Recipes To-Go