Chaurice (Cajun Pork Sausage Making)
3 Yd small sausage casing (about 1 inch wide)
4 lb Lean fresh pork
2 lb Fresh pork fat
2 c Very finely chopped onion
4 ts Very finely minced garlic
1 ts Cayenne
1 ts Chili powder
1 ts Crushed red pepper pods
2 2/3 tb Salt
2 ts Fresh ground black pepper
2 ts Dried thyme
5 tb Fine minced fresh parsley
3 Whole bay leaves, crushed vey fine
1/2 ts Allspice
This creole pork sausage is a local favorite dating well back into the 19th
century. Its firm texture and hearty, spicy flavor make it an excellent
accompaniment to red or white beans and rice or grilled as a breakfast
Prepare sausage casings by soaking them in cold water for an hour, then
running cold water through them. Cut off a 3 yard length. Repack the rest
and refrigerate for later use.
Cut the pork and fat into small pieces with a sharp knife. Mix together and
run once through the coarse blade of the meat grinder, placing a large bowl
in front of the grinder to catch the meat. Add seasonings and mix
vigorously with a wooden spoon or large stiff wire whisk until stuffing is
fluffy and very smooth.
Cut casing into 16 inch lengths and stuff.
To cook, place in a large heavy skillet or saute pan with about 1/4 inch
cold water. Bring to a boil over high heat, cover the pan, then reduce
heat to low and cook for about 15 minutes. Uncover, raise heat to medium
and cook until sausage is well browned on all sides, about 10 minutes
longer, turning frequently with tongs. Drain on paper towels. Allow one
chaurice per person.
Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995.
nito500 / 123RF Stock Photo 5969109