LOCATION: Recipes >> Preserving Meats >> Chaurice 02
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Chaurice 02
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Chaurice
Creole Pork Sausage
7 pounds fresh pork
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons salt
2 teaspoons fresh ground black pepper
1 teaspoon crushed chili pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3 sprigs parsley, chopped
1/2 teaspoon allspice
1/4 teaspoon powdered bay leaf
5 yards sausage casing
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.
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