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Cajun

Pork chaurice

Ingredients

3 lbs pork butt 1 tsp sugar
1 chopped onion 2 tsp minced garlic
¾ lb pork fat 1 tsp red pepper
3 tbsp Chile powder 1 tsp black pepper
2 tsp red pepper flakes ½ tsp all spice
½ tsp ground bay leaf 1.5 tsp thyme
Hog casings ½ c chopped parsley
4 tbsp butter 1 can chopped green peppers
4 tsp kosher salt

Lagniappe

Blanch the onion, drain and combine with the meat, fat, salt, sugar, garlic,
spices, and thyme in a large bowl, toss well and marinate in the refrigerator
for at least 4 to 5 hours.

Mix the ground meat and fat together evenly. Mix the spices together with
the milk and water to form a slurry and mix with the meat till it is well
incorporated. Allow the mix to rest at least overnight in the refrigerator and
stuff into 6” links.

Place the sausages in a pan of water and simmer at about 140 for about 20-30
minutes or until the sausages are set

Slow smoke at 160-165 for about 2-3 hours. Bring the links to an internal
temperature of 153-155. Remove from the smoker and immediately cool the
links in cold water and allow them to bloom for a few hours before
packaging.

Note: This sausage is very flavorful and “spicy”, do not confuse it with store
bought “hot links”. Makes great Po-Boys or cooked for breakfast similar to
Chorizo.

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