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Chaurice (2) (cajun Pork Sausage Making)

This Chaurice (2) (cajun Pork Sausage Making) recipe uses Garlic Fine Chopped, Dried Red Hot Pepper, Salt, Fresh Ground Black Pepper, and Ground Red Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 clove
• 1 1/2 tsp
• 1 1/2 tsp
• 1 tsp
• 1 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. [-=PAM=-]