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4 lb Lean fresh pork; butt or shoulder
2 lb Fresh pork fat
2 c Onion; finely minced
1 1/2 tb Garlic; finely minced
1 1/2 ts Cayenne
1/2 ts Chili powder
1 ts Crushed red pepper flakes
8 ts Salt
2 ts Freshly ground red pepper
2 ts Dried thyme leaves; crushed
5 tb Parsley; finely chopped
3 Bay leaves; finely crushed
1/2 ts 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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