This Creole pork sausage is an old neighborhood favored going back to the 19th Century, however isn’t really as simple to discover as it once was. Presumably to have involved Louisiana with the Spanish, and was adjusted to neighborhood customized and components; the term is similar to the Spanish chorizo. It’s excellent with white or red beans, and excellent for morning meal also, with eggs.
4 extra pounds lean fresh pork, butt or shoulder
2 extra pounds fresh pork fat
2 cups onion, finely minced
1 1/2 tbsps garlic, carefully diced
1 1/2 tsps cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 tsps freshly ground red pepper
2 tsps dried out thyme leaves, squashed
5 tbsps parsley, carefully cut
3 bay leaves, finely squashed
1/2 teaspoon allspice
3 backyards small sausage case (optional).
Cut the pork at fatback into tiny pieces. Mix with each other as well as run when via the crude disc of a meat grinder, right into a big bowl. Include the spices as well as mix completely till the stuffing is extremely smooth and also well combined. Make into patties, as well as usage within three days or freeze. You could additionally chaurice into cases; make each sausage regarding 6 inches in size.