Chaurice(5) Hot (cajun Pork Sausage Making) Recipe
Yield: 1 LbsRecipe by luhu.jp
Ingredients:
1: Jalapeno, stem/seed, mince
1/2 tsp: Cayenne powder,
1/4 tsp: Crushed red chile,
1 1/2 lbs: 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
Pn allspice,
Pn mace,
Directions:
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=-]
Source from luhu.jp
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=-]
Source from luhu.jp