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  Recipe Home » Pork » Chaurice(5) Hot (Cajun Pork Sausage Making)
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  Chaurice(5) Hot (Cajun Pork Sausage Making)
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 277
Ingredients:
1 Jalapeno, stem/seed, mince
1/2 tsp Cayenne powder
1/4 tsp Crushed red chile
1 1/2 lb Ground pork
1/2 cup Finely chopped onion
1 Clove garlic, minced
1/2 tsp Ground black pepper
1 tbsp Fresh parsley, minced
1/2 tsp Salt
1 small Minced thyme sprig or 1/4 tsp. dried
1 small Bay leaf, crumbled
Instructions:
Pn allspice
Pn mace

Combine all ingredients and mix well. Stuff casings and form any
length links desired. Refrigerate up to 3 days for flavors to blend.
Cook the sausages in your preferred manner and serve them as a spicy
accompaniment to pinto beans and corn bread or with a heap of
steaming grits. This Southern favorite can be grilled as a breakfast
or dinner sausage and is the classic sausage of Jambalaya.

[-=PAM=-]
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