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Creole Pork Sausage

7 lb Fresh pork
2 lg Onions, chopped
1 Clove garlic, crushed
2 tb Salt
2 ts Freshly ground black pepper
1 ts Crushed chili pepper
1/2 ts Paprika
1/2 ts Cayenne pepper
3 Sprigs parsley, chopped
1/2 ts Allspice
1/4 ts Powdered bay leaf
5 Yards sausage casing

makes 7 pounds

Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly.

Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Re-feed the mixture into grinder and through the sausage stuffer.

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