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Chaurice (3) (cajun Pork Sausages Making)

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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)
----------------------------------------------
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


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