Title: Chaurice (3) (Cajun Pork Sausages Making)
Categories: Sausages, Meats
Yield: 2 .5 lbs

1 1/2 lb Lean pork, trim of fat
2/3 lb Fatback
-or hardest pork fat avail
1 c Finely chopped onion
1/2 c Finely chopped parsley
1 1/2 tb Finely minced garlic
2 tb Hot red chiles, fine chop
-or 1ts dried red pepper
2 1/2 ts Cayenne pepper
2 ts Dried thyme
1/2 ts Allspice
1 tb Salt, if desired
1/8 ts Saltpeter, optl
6 Prepared sausage casings

Grind the pork and pork fat using a meat grinder. Add the onion, parsley,
saltpeter and spices. Test the mixture by making a small patty and cooking
it. Adjust seasonings if need be. Put the mixture through the meat grinder
a second time. Stuff the sausage casing. When ready to cook, prick the
sausages all over with a fork to prevent bursting. Fry in a little oil.
[-=PAM=-]

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