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Chaurice (2) (Cajun Pork Sausage Making)

Chaurice (2) (Cajun Pork Sausage Making) is built on Garlic Fine Chopped, Dried Red Hot Pepper, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 clove
• 1 1/2 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   Heat sausage casings soaked and rinsed. (med. grind) grind pork and pork fat and place in large mixing bowl.

2. 2

   Add onion, garlic, parsley, red pepper, salt, and pepper, cayenne, thyme, and allspice.

3. 3

   Mix well.

4. 4

   Refrigerate for at least 12 hours stirring once or twice to allow flavor to develop.

5. 5

   Grind mixture and stuff in hog casings, twist or tie off in 4 to 5 inch links.

6. 6

   COOK: the sausage immediately or refrigerate them for up to 4-5 days or freeze for later. [-úMÿ