Preserving Meats: Chaurice 01 by Recipe Cottage

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	Chaurice 01

		Creole Chaurice 4 pounds lean fresh pork, butt or shoulder 2 pounds fresh pork fat 2 cups onion, finely minced 1-1/2 tablespoons garlic, finely minced 1-1/2 teaspoons cayenne 1/2 teaspoon chili powder 1 teaspoon crushed red pepper flakes 8 teaspoons salt 2 teaspoons freshly ground red pepper 2 teaspoons dried thyme leaves, crushed 5 tablespoons parsley, finely chopped 3 bay leaves, finely crushed 1/2 teaspoon allspice 3 yards small sausage casing (optional) Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended. Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length. YIELD: Approximately 18 servings.