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Sausage, Chaurice-

Source of Recipe

French Acadian-creole


Recipe Introduction

make 6 pounds sausage.

List of Ingredients

4 pounds lean pork
2 pounds fat pork
1 T salt
2 tsp black pepper
1/2 tsp cayenne
1/2 tsp chili powder
1 tsp paprika
2 large onions
1 clove garlic
1 sprig thyme
1 sprig parsley, minced
2 bay leaves
1/2 tsp allspice
sheep casings


Recipe

Grind the meat as fine as possible, mixing both well. Mince the onions garlic and herbs very fine and add with the allspice. Scald the casing which have been pre-cleaned. Wash again. Dry them and fill with sausage mixture. Tie in lengths to make about 6 to the pound.
Prick the sausages before cooking or they will burst.
Fry them for breakfast and garnish with parsley, or simmer 20 minutes in a creole sauce. Bake in a casserole at 375 degrees F. for 1/2 hour.