Chaurice (4) (creole Pork Sausage Making)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Sausages | 7 | Lbs | |
INGREDIENTS
| 7 | lb | Fresh pork |
| 2 | Onions, chopped | |
| 1 | Clove garlic, crushed | |
| 2 | T | Salt |
| 2 | t | Fresh ground black pepper |
| 1 | t | Crushed chili pepper |
| 1/2 | t | Paprika |
| 1/2 | t | Cayenne pepper |
| 3 | Sprigs parsley, chopped | |
| 1/2 | t | Allspice |
| 1/4 | t | Powdered bay leaf |
| 5 | Yd sausage casing |
INSTRUCTIONS
Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly. Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer. [-=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: 1841
Calories From Fat: 1564
Total Fat: 173.4g
Cholesterol: 288.1mg
Sodium: 4886.8mg
Potassium: 946.1mg
Carbohydrates: 10.4g
Fiber: 1g
Sugar: 1.9g
Protein: 55.7g