OK here's Chaurice- Spicy Cajun Sausage
2-1/2 lbs lean pork
1/2 lb pork fat
1 T salt
2 t black pepper
1 t sugar
1 T minced garlic
1/2 t dried sage
1 t dried thyme
1/2 t ground bay leaves (use a mortar & pestle or spice grinder to pulverize)
1/2 t ground cumin
1 cup finely chopped onion
5 T paprika
1 t cayenne pepper
1/2 cup chopped parsley
Process the meat and fat in a food processor to a coarse ground stage and mix with all other ingredients. Stuff into casings. You can use Chaurice fresh in gumbo, stews or jambalaya. It's great removed from the casing and cooked with scrambles eggs. Chaurice can be smoked and used in place of andouille.
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