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chaurice (5) hot (cajun pork sausage making)

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C, P
MineralsSelenium, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Jalapeno, stem/seed, mince

  2. teaspoon Cayenne powder

  3. teaspoon Crushed red chile

  4. 1 1/2 pounds Ground pork

  5. cup Finely chopped onion

  6. 1 Clove garlic, minced

  7. teaspoon Ground black pepper

  8. 1 tablespoon Fresh parsley, minced

  9. teaspoon Salt

  10. 1 small Minced thyme sprig or 1/4 tsp. dried

  11. 1 small Bay leaf, crumbled

Instructions Jump to Ingredients ↑

  1. Pn allspice Pn mace Combine all ingredients and mix well. Stuff casings and form any length links desired. Refrigerate up to 3 days for flavors to blend. Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits. This Southern favorite can be grilled as a breakfast or dinner sausage and is the classic sausage of Jambalaya.

  2. [-=PAM=-]

  3. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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