Chaurice Sausages

Name: Chaurice Sausages
Yield: Yield: about 2½ pounds.
Cuisine: United States
Ingredients: ½ teaspoon ground allspice; 2 teaspoons Freshly ground black pepper; 1 teaspoon dried thyme; 2 tablespoons finely chopped fresh hot red chilies, or 1 teaspoon or more dried hot red pepper flakes; 2½ teaspoons cayenne pepper; 1½ tablespoons finely minced garlic; ½ cup finely chopped parsley; 5 or 6 prepared sausage casings; 1 tablespoon salt, if desired; ⅛ teaspoon saltpeter, optional; 1 cup finely chopped onion; ⅔ pound fatback or hardest pork fat available; 1½ pounds lean pork, trimmed of all fat

Preparation info

Yield: about
2½ pounds
.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1½ pounds lean pork, trimmed of all fat
⅔ pound fatback or hardest pork fat available
1

Americas
United States
Dinner
Spicy

Method

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