Chaurice - A Hot Creole Sausage Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Jalapeno, stem and seeds removed, minced
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: Fresh minced thyme sprig or,
1/4 tsp: Dried,
1 small: Bay leaf, crumbled Pinch of allspice Pinch of 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.
Other recipes include: Hot Italian Sausage, Kielbasa Sausage, Peppery Pork
Sausage, Southwestern Sausage Patties, and Zrazy: Horseradish and Mushroom
Filled Sausages.
Source from luhu.jp
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.
Other recipes include: Hot Italian Sausage, Kielbasa Sausage, Peppery Pork
Sausage, Southwestern Sausage Patties, and Zrazy: Horseradish and Mushroom
Filled Sausages.
Source from luhu.jp