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Chaurice (2) (cajun Pork Sausage Making)

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CATEGORY CUISINE TAG YIELD
Meats Cajun Meats, Sausages 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 Onion, chopped coarsely
2 Cloves garlic, fine chopped
1 1/2 t Crushed dried red hot pepper
1 1/2 t Salt
1 t Fresh ground black pepper
1 t Ground red pepper, cayenne
1 t Crumbled leaf thyme
1/2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1046
Calories From Fat: 730
Total Fat: 80.9g
Cholesterol: 259.5mg
Sodium: 2077.3mg
Potassium: 1287mg
Carbohydrates: 7.9g
Fiber: 1.3g
Sugar: 2.3g
Protein: 67.3g


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