Chaurice(3) (cajun Pork Sausages Making) Recipe
Yield: 2 .5 lbsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Lean pork, trim of fat
2/3 lbs: Fatback or hardest pork fat avail,
1 cup: Finely chopped onion,
1/2 cup: Finely chopped parsley,
1 1/2 tbsp: Finely minced garlic,
2 tbsp: Hot red chiles, fine chop or 1ts dried red pepper
2 1/2 tsp: Cayenne pepper,
2 tsp: Dried thyme,
1/2 tsp: Allspice,
1 tbsp: Salt, if desired
1/8 tsp: Saltpeter, optl
6: Prepared sausage casings,
Directions:
Grind the pork and pork fat using a meat grinder. Add the onion,
parsley, saltpeter and spices. Test the mixture by making a small
patty and cooking it. Adjust seasonings if need be. Put the mixture
through the meat grinder a second time. Stuff the sausage casing.
When ready to cook, prick the sausages all over with a fork to
prevent bursting. Fry in a little oil. [-=PAM=-]
Source from luhu.jp
parsley, saltpeter and spices. Test the mixture by making a small
patty and cooking it. Adjust seasonings if need be. Put the mixture
through the meat grinder a second time. Stuff the sausage casing.
When ready to cook, prick the sausages all over with a fork to
prevent bursting. Fry in a little oil. [-=PAM=-]
Source from luhu.jp