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Chaurice(4) (Creole Pork Sausage Making)Recipe : Chaurice(4) (Creole Pork Sausage Making)
Procedure :
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 Yd 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. [-=PAM=-] |
