CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Cajun | Meats, Sausages | 2 | 0.5 lbs |
INGREDIENTS
1 1/2 | lb | Lean pork, trim of fat |
2/3 | lb | Fatback |
or hardest pork fat avail | ||
1 | c | Finely chopped onion |
1/2 | c | Finely chopped parsley |
1 1/2 | T | Finely minced garlic |
2 | T | Hot red chiles, fine chop |
or 1ts dried red pepper | ||
2 1/2 | t | Cayenne pepper |
2 | t | Dried thyme |
1/2 | t | Allspice |
1 | T | Salt, if desired |
1/8 | t | Saltpeter, optl |
6 | Prepared sausage casings |
INSTRUCTIONS
Grind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing. When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil. [-=PAM=-] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 4041
Calories From Fat: 2817
Total Fat: 316.8g
Cholesterol: 1321.9mg
Sodium: 12877.4mg
Potassium: 1379.1mg
Carbohydrates: 37.7g
Fiber: 3.3g
Sugar: 3.9g
Protein: 269.5g