7 lb fresh pork
2 large onions, chopped
1 clove garlic, crushed
2 tbsp salt
2 tsp fresh ground black pepper
1 tsp crushed chili pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
3 sprigs parsley, chopped
1/2 tsp allspice
1/4 tsp powdered bay leaf
5 yd sausage casing
Directions
Grind the pork using the coarse knife of a meat grinder. Add the
onions and the garlic and regrind. Add the seasonings and mix
thoroughly.
Remove the cutting blades from the grinder and attach the sausage
stuffer. Attach casing as in basic sausage recipe. Refeed the mixture
into grinder and through the sausage stuffer.
[-=PAM=-]
Servings: 7 lbs
Chaurice (4) (Creole Pork Sausage Making) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Rice; Sausage; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, certainly as far back as the Egyptians, and maybe further still. Having said that, mostly, these old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books from the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is popular today, but rather recipes for the types of food prepared by the chefs of the nobility of the period. During the succeeding few hundred years, the rich families of Europe competed with each other to lay on the best banquets, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chaurice (4) (Creole Pork Sausage Making) recipe.
