Chaurice (Creole Pork Sausage Making)
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
pork
fresh |
|
| 2 | large |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 2 | tablespoons |
salt
|
|
| 2 | teaspoons |
black pepper
fresh ground |
|
| 1 | teaspoon |
hot chili peppers
crushed |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 3 | each |
parsley sprigs
chopped |
*
|
| ½ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
bay leaves
powdered |
*
|
| 5 | yards |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
pork
fresh |
|
| 2 | large |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 3E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
fresh ground |
|
| 5 | ml |
hot chili peppers
crushed |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 3 | each |
parsley sprigs
chopped |
*
|
| 2.5 | ml |
allspice
|
|
| 1.3 | ml |
bay leaves
powdered |
*
|
| 5 | 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.
