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LOCATION: Recipes >> Preserving Meats >> Chaurice 01

Print this Recipe    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.

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