An Alphabetize Specific Categories Click Here
Recipe Categories
Meat
Sausage

            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.

Be more concerned with your character than with your reputation. Your character is what you really are while your reputation is merely what others think you are.

- Dale Carnegie