|
| Home
-> [Cereals, Meats, Pork, Sausages] -> [Chaurice(3) (cajun pork sausages making) Recipe] |
| |
| |
Chaurice(3) (cajun pork sausages making)
|
| Artist: |
_ |
| Categories: |
Cereals, Meats, Pork, Sausages |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/2
| lbs | Lean pork, trim of fat | | 2/3
| lbs | Fatback | | | -or hardest pork fat avail | | 1
| cup | Finely chopped onion | | 1/2
| cup | Finely chopped parsley | | 1 1/2
| tbsp | Finely minced garlic | | 2
| tbsp | Hot red chiles, fine chop | | | -or 1ts dried red pepper | | 2 1/2
| tsp | Cayenne pepper | | 2
| tsp | Dried thyme | | 1/2
| tsp | Allspice | | 1
| tbsp | Salt, if desired | | 1/8
| tsp | Saltpeter, optl | | 6
| | Prepared sausage casings |
|
Procedures:
| 1 | Grind the pork and pork fat using a meat grinder. | | 2 | Add the onion, parsley, saltpeter and spices. | | 3 | Test the mixture by making a small patty and cooking it. | | 4 | Adjust seasonings if need be. | | 5 | Put the mixture through the meat grinder a second time. | | 6 | Stuff the sausage casing. | | 7 | When ready to cook, prick the sausages all over with a fork to prevent bursting. | | 8 | Fry in a little oil. | | 9 | Compliments of : kathleen"s recipe swap page http://www.ilos.net/~answers/recip |
|
|
|
| |
| |
| |
|
|
|
|
|
|