Name: Chaurice (2) (Cajun Pork Sausage Making)
Ingredients: 2 lb Boneless pork shoulder, cut in cubes or strips; 3/4 lb Chilled pork fat, cut in cubes or stripes; 1 lg Onion, chopped coarsely; 2 Cloves garlic, fine chopped; 1 1/2 ts Crushed dried red hot pepper; 1 1/2 ts Salt; 1 ts Fresh ground black pepper; 1 ts Ground red pepper (cayenne); 1 ts Crumbled leaf thyme; 1/2 ts Ground allspice

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Sausages, Meats	3	Lbs

INGREDIENTS

2	lb	Boneless pork shoulder, cut in cubes or strips
3/4	lb	Chilled pork fat, cut in cubes or stripes
1	lg	Onion, chopped coarsely
2		Cloves garlic, fine chopped
1 1/2	ts	Crushed dried red hot pepper
1 1/2	ts	Salt
1	ts	Fresh ground black pepper
1	ts	Ground red pepper (cayenne)
1	ts	Crumbled leaf thyme
1/2	ts	Ground allspice

INSTRUCTIONS

Heat sausage casings soaked and rinsed. (med. grind) grind pork and pork
fat and place in large mixing bowl. Add onion, garlic, parsley, red pepper,
salt, and pepper, cayenne, thyme, and allspice. Mix well. Refrigerate for
at least 12 hours stirring once or twice to allow flavor to develop. Grind
mixture and stuff in hog casings, twist or tie off in 4 to 5 inch links.
COOK: the sausage immediately or refrigerate them for up to 4-5 days or
freeze for later. [-=PAM=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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