Chaurice (5) Hot (cajun Pork Sausage Making)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Meats, Sausages | 1 | Lbs |
INGREDIENTS
| 1 | Jalapeno, stem/seed mince | |
| 1/2 | t | Cayenne powder |
| 1/4 | t | Crushed red chile |
| 1 1/2 | lb | Ground pork |
| 1/2 | c | Finely chopped onion |
| 1 | Clove garlic, minced | |
| 1/2 | t | Ground black pepper |
| 1 | T | Fresh parsley, minced |
| 1/2 | t | Salt |
| 1 | Minced thyme sprig | |
| or 1/4 tsp. dried | ||
| 1 | Bay leaf, crumbled |
INSTRUCTIONS
Pn allspice Pn mace Combine all ingredients and mix well. Stuff casings and form any length links desired. Refrigerate up to 3 days for flavors to blend. Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits. This Southern favorite can be grilled as a breakfast or dinner sausage and is the classic sausage of Jambalaya. [-=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: 2771
Calories From Fat: 2346
Total Fat: 260g
Cholesterol: 432.1mg
Sodium: 5508.3mg
Potassium: 1461.8mg
Carbohydrates: 17.8g
Fiber: 1.8g
Sugar: 3.5g
Protein: 83.9g