Recipe Categories
Meat 
Misc. Pork
Cajun/Creole
Cajun Sausage

Lynn's Chaurice

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 
1 teaspoon crushed red pepper flakes 
8 teaspoons salt 
2 teaspoons freshly ground red pepper 
2 teaspoons dried thyme leaves, crushed 
5 tablespoons parsley, finely chopped 
3 bay leaves, finely crushed 
1/2 teaspoon allspice 
3 yards small sausage casing (optional)
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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