Chaurice (4) (creole pork sausage making)

7 Lbs

Ingredients

Quantity Ingredient
7 pounds Fresh pork
2 larges Onions, chopped
1 Clove garlic, crushed
2 tablespoons Salt
2 teaspoons Fresh ground black pepper
1 teaspoon Crushed chili pepper
½ teaspoon Paprika
½ teaspoon Cayenne pepper
3 Sprigs parsley, chopped
½ teaspoon Allspice
¼ teaspoon Powdered bay leaf
5 Yd sausage casing

Directions

Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly.

Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.

[-=PAM=-]

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