Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Chaurice

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.





Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.