Cajun Pork Sausage Making

Ingredients

• 2 lb. Boneless pork shoulder, cut in cubes or strips
• 3/4 lb. chilled pork fat, cut in cubes or strips
• 1 lg. onion, chopped coarsely
• 2 cloves garlic, fine chopped
• 1 1/2 tsp. crushed dried red hot pepper
• 1 1/2 tsp. salt
• 1 tsp. fresh ground black pepper
• 1 tsp. ground red pepper (cayenne)
• 1 tsp. crumbled leaf thyme
• 1/2 tsp. ground allspice

Directions

Heat sausage casings soaked and rinsed. Grind pork and pork fat (medium grind) and place in large mixing bowl. Add onion, garlic, parsley,* red pepper, salt and pepper, cayenne, thyme and allspice. Mix well. Refrigerate for at least 12 hours, stirring once or twice to allow flavor to develop. Grind mixture and stuff into hog casings, twist or tie off in 4 to 5 inch links.

Cook the sausage immediately or refrigerate them for up to 4-5 days or freeze for later.

*Parsley isn't mentioned in the ingredients list.

Submitted 6/13/05.
Source: SOAR
Submitted By: Joy Bowers
ebowers@matnet.com
Cajun Pork Sausage Making