Recipe for Chaurice (2) (Cajun Pork Sausage Making)

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Yield:

3 Lbs

Ingredients:

Amount	Ingredient
2 lb	Boneless pork shoulder, cut in cubes or strips
3/4 lb	Chilled pork fat, cut in cubes or stripes
1 lrg	Onion, chopped coarsely
2 x	Cloves garlic, fine chopped
1/2 tsp	Crushed dried red hot pepper
1/2 tsp	Salt
1 tsp	Fresh ground black pepper
1 tsp	Ground red pepper (cayenne)
1 tsp	Crumbled leaf thyme

Instructions:

Instructions: 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=-]

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