Search
by Ingredient

Chaurice (Creole Pork Sausage Making)

StarStarStarEmpty starEmpty star

Submitted by Randall

Ingredients

7 3.2
POUNDS KG PORK
fresh
2 2
LARGE LARGE ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
crushed
2 3E+1
TABLESPOONS ML SALT
2 1E+1
TEASPOONS ML BLACK PEPPER
fresh ground
1 5
TEASPOON ML HOT CHILI PEPPERS
crushed
½ 2.5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML CAYENNE PEPPER
3 3
EACH EACH PARSLEY SPRIGS
chopped *
½ 2.5
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML BAY LEAVES
powdered *
5 5
YARDS YARDS SAUSAGE CASING *

Directions

Grind the pork using the coarse knife of a meat grinder.

Add the onions and the garlic and regrind.

Add the seasonings and mix thoroughly.

Remove the cutting blades from the grinder and attach the sausage stuffer.

Attach casing as in basic sausage recipe.

Refeed the mixture into grinder and through the sausage stuffer.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 881g (31.1 oz)
Amount per Serving
Calories 1718 40% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 27g 136%
Trans Fat 0g
Cholesterol 683mg 228%
Sodium 3961mg 165%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 467g
Vitamin A 5% Vitamin C 15%
Calcium 19% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

    Email this recipe