Chaurice Sausages

Preparation info
  • Yield: about

    2½ pounds

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • pounds lean pork, trimmed of all fat
  • pound fatback or hardest pork fat available
  • 1


  • Grind the pork and pork fat, using a meat grinder.
  • Add the onion, parsley, garlic, chilies, cayenne pepper, black pepper, thyme, allspice, salt, and saltpeter. Blend well.
  • Test the mixture by making a small patty and cooking it on both sides until done. Adjust the seasonings according to taste.
  • Put the mixture through the meat grinder a second