Chaurice (5) Hot (Cajun Pork Sausage Making)
Categories: Sausages | MeatsServes: 1 Lbs
Ingredients:
- 1 Jalapeno, stem/seed, mince
- 1/2 ts Cayenne powder
- 1/4 ts Crushed red chile
- 1 1/2 lb Ground pork
- 1/2 c Finely chopped onion
- 1 Clove garlic, minced
- 1/2 ts Ground black pepper
- 1 tb Fresh parsley, minced
- 1/2 ts Salt
- 1 sm Minced thyme sprig
- -or 1/4 tsp. dried
- 1 sm 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=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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