> Recipes > Chaurice


4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1-1/2 tablespoons garlic, finely minced
1-1/2 teaspoons cayenne 1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)


Cut the pork and fatback into small pieces.Mix together and run once through the coarse disc of a meat grinder, into a large bowl.Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.Make into patties, and use within three days or freeze.Also, you can stuff the chaurice into casings; make each sausage about six inches in length.