4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1-1/2 tablespoons garlic, finely minced
1-1/2 teaspoons cayenne
1/2 teaspoon chili powder
3 crushed bay leaves
1 teaspoon crushed red pepper
1/2 teaspoon allspice
2 teaspoons crushed thyme
8 teaspoons salt
5 tablespoons parsley
2 teaspoons ground red pepper
3 yards small sausage casing
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.
2 pounds fresh pork fat
2 cups onion, finely minced
1-1/2 tablespoons garlic, finely minced
1-1/2 teaspoons cayenne
1/2 teaspoon chili powder
3 crushed bay leaves
1 teaspoon crushed red pepper
1/2 teaspoon allspice
2 teaspoons crushed thyme
8 teaspoons salt
5 tablespoons parsley
2 teaspoons ground red pepper
3 yards small sausage casing
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.
