Name: Cajun Hot Pork Sausage
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 8–10 small sausages
Ingredients: ¼ tsp ground allspice; 5 shallots or 2 onions, chopped; 1 tsp salt and a little more to taste; 170 g/6 oz/¾ cup pork fat, minced; 3 tbsp rice flour or breadcrumbs; 2 tbsp olive oil; 2 red chillies, de-seeded and chopped, or 1 tsp chilli powder; 1 tsp roughly ground black pepper; 1 tsp chopped thyme; 2 cloves garlic, chopped; 450 g/1 lb/2 cups pork, from the leg, minced; 1 bay leaf, chopped or crumbled; 2 tbsp chopped parsley

Preparation info

Makes
8–10
small sausages

Difficulty
Easy
Ready in
40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In the home of Cajun and Creole cooking, this sausage is called chaurice, and it is a principal ingredient of jambalaya. You will not be surprised to find that it is very similar to the hot Spanish sausage called chorizo, which is essential to many versions of paella. In fact, the two sausages are virtually interchangeable, so, if you don’t want to make the sausages yourself, use whichever one you can find in your own local shops.