| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Sausages, Meats |
2 |
.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 |
tb |
Finely minced garlic |
| 2 |
tb |
Hot red chiles, fine chop or 1ts dried red pepper |
| 2 1/2 |
ts |
Cayenne pepper |
| 2 |
ts |
Dried thyme |
| 1/2 |
ts |
Allspice |
| 1 |
tb |
Salt, if desired |
| 1/8 |
ts |
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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