Chaurice (2) (cajun pork sausage making)

3 Lbs

Ingredients

Quantity Ingredient
2 pounds Boneless pork shoulder, cut in cubes or strips
¾ pounds Chilled pork fat, cut in cubes or stripes
1 large Onion, chopped coarsely
2 Cloves garlic, fine chopped
1½ teaspoon Crushed dried red hot pepper
1½ teaspoon Salt
1 teaspoon Fresh ground black pepper
1 teaspoon Ground red pepper (cayenne)
1 teaspoon Crumbled leaf thyme
½ teaspoon Ground allspice

Directions

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=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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