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  Recipe Home » Pork » Chaurice(2) (Cajun Pork Sausage Making)
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  Chaurice(2) (Cajun Pork Sausage Making)
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
Ingredients:
2 lb Boneless pork shoulder, cut in cubes or strips
3/4 lb Chilled pork fat, cut in cubes or stripes
1 large Onion, chopped coarsely
2 Cloves garlic, fine chopped
1 1/2 tsp Crushed dried red hot pepper
1 1/2 tsp Salt
1 tsp Fresh ground black pepper
1 tsp Ground red pepper (cayenne)
1 tsp Crumbled leaf thyme
1/2 tsp Ground allspice
Instructions:
Heat sausage casings soaked and rinsed. (med. grind) grind pork and
pork fat and place in large mixing bowl. Add onion, garlic, parsley,
red pepper, salt, and pepper, cayenne, thyme, and allspice. Mix well.
Refrigerate for at least 12 hours stirring once or twice to allow
flavor to develop. Grind mixture and stuff in hog casings, twist or
tie off in 4 to 5 inch links.

COOK: the sausage immediately or refrigerate them for up to 4-5 days
or freeze for later. [-=PAM=-]
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