Chaurice

Ingredients

• 4 lb pork butt or shoulder
• 2 lb pork fat
• 2 C onion, minced
• 1½ tbs garlic, minced
• 1½ tsp cayenne
• ¼ tsp chili powder
• 1 tsp crushed red pepper flakes
• 8 tsp salt
• 2 tsp red pepper
• 2 tsp thyme
• 5 tbs parsley, minced
• 3 bay leaves, crushed
• ½ tsp allspice
• 3 yds small sausage casing (optional)

Directions

1. Cut the pork and fatback into small pieces.
2. Mix together and run once through the coarse disc of a meat grinder, into a large bowl.
3. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.
4. 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.