Chaurice(3) (cajun pork sausages making)
2 .5 lbs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean pork, trim of fat |
| ⅔ | pounds | Fatback or hardest pork fat avail |
| 1 | cup | Finely chopped onion |
| ½ | cup | Finely chopped parsley |
| 1½ | tablespoon | Finely minced garlic |
| 2 | tablespoons | Hot red chiles, fine chop or 1ts dried red pepper |
| 2½ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Dried thyme |
| ½ | teaspoon | Allspice |
| 1 | tablespoon | Salt, if desired |
| ⅛ | teaspoon | Saltpeter, optl |
| 6 | Prepared sausage casings | |
Directions
Grind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing.
When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil. [-=PAM=-]