Chaurice Sausage
680g (1˝lb) Pork Shoulder, lean
340g (12oz) Pork Back or Belly Fat
2 Garlic Cloves, finely minced
1 Large Onion, finely minced
3 tbsp Fresh Parsley, finely chopped
1˝-3 tsp Paprika
1˝ tsp Cayenne Pepper
1-2 tsp Salt
1-2 tsp Chilli Powder
1-2 tsp Ground Cumin
1 tsp Dried Oregano
1 tsp Dried Thyme
1 Bay Leaf, crushed
4 metres (12 feet) Sausage Casings
Mince the pork very finely.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill the sausage cases, see: sausage making basics for advice on doing so.
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