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.

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

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