| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
|
1 |
servings |
INGREDIENTS
| 4 |
lb |
Lean fresh pork; butt or shoulder |
| 2 |
lb |
Fresh pork fat |
| 2 |
c |
Onion; finely minced |
| 1 1/2 |
tb |
Garlic; finely minced |
| 1 1/2 |
ts |
Cayenne |
| 1/2 |
ts |
Chili powder |
| 1 |
ts |
Crushed red pepper flakes |
| 8 |
ts |
Salt |
| 2 |
ts |
Freshly ground red pepper |
| 2 |
ts |
Dried thyme leaves; crushed |
| 5 |
tb |
Parsley; finely chopped |
| 3 |
|
Bay leaves; finely crushed |
| 1/2 |
ts |
Allspice |
| 3 |
|
Yards small sausage casing; (optional) |
INSTRUCTIONS
This Creole pork sausage is an old local favorite dating back to the
19th Century, but isn't as easy to find as it once was. It would seem
to have come to Louisiana with the Spanish, and was adapted to local
custom and ingredients; the term is similar to the Spanish chorizo.
It's great with white or red beans, and good for breakfast too, with
eggs!
Cut the pork at fatback into small pieces. Mix together and run once
through the coarse disc of a meat grinder, into a large bowl. Add the
seasonings and mix thoroughly until the stuffing is very smooth and
well-blended.
Make into patties, and use within three days or freeze. Also, you can
stuff the chaurice into casings; make each sausage about six inches
in length.
YIELD: Approximately 18 servings.
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