Title: Chaurice(3) (Cajun Pork Sausages Making)
Categories: Sausage Meat Pork
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=-]

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