Email to Cat      

Chaurice (Creole Pork Sausage)

Source of Recipe


Chuck Taggart






List of Ingredients



• 4 lbs. lean fresh pork, butt or shoulder
  
• 2 lbs. fresh pork fat
  
• 2 cups finely minced onions
  
• 1-1/2 Tbsp finely minced garlic
  
• 1-1/2 tsp cayenne
  
• 1/2 tsp chili powder
  
• 1 tsp crushed red pepper flakes
  
• 8 tsp salt
  
• 2 tsp freshly ground red pepper
  
• 2 tsp dried, crushed thyme
  
• 5 Tbsp finely chopped parsley
  
• 3 bay leaves, finely crushed
  
• 1/2 tsp allspice
  
• 3 yards small sausage casing, optional
  






Instructions



1. Cut the pork and fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.
   
   
2. Make into patties (to use within 3 days or freeze); or stuff the Chaurice into casings, making each sausage about 6 inches in length.
   
   This Creole pork sausage is great with white or red beans and good for breakfast, too -- with eggs!
   
   Yield: Approximately 18 servings