1 1/2 lb lean pork, trim of fat
2/3 lb fatback or hardest pork fat avail
1 cup finely chopped onion
1/2 cup finely chopped parsley
1 1/2 tbsp finely minced garlic
2 tbsp hot red chiles, fine chop or 1ts dr, ied red pepper
2 1/2 tsp cayenne pepper
2 tsp dried thyme
1/2 tsp allspice
1 tbsp salt, if desired
1/8 tsp saltpeter, optl
6 prepared sausage casings
Directions
Grind the pork and pork fat using a meat grinder. Add the onion,
parsley, saltpeter and spices. Test the mixture by making a small
patty and cooking it. Adjust seasonings if need be. Put the mixture
through the meat grinder a second time. Stuff the sausage casing.
When ready to cook, prick the sausages all over with a fork to
prevent bursting. Fry in a little oil. [-=PAM=-]
Servings: 2 .5 lbs
Chaurice(3) (Cajun Pork Sausages Making) Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Pork; Rice; Sausage
The History of Recipes
It is quite possible to prove the history of recipes way back into history, certainly as far as the Egypt of the Pharoahs, and possibly even further. In practice though, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language 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 anyone who drank it feel exhilarated. During Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs made use of many different aromatic flavours, including many that are still in use today like bay, fennel and parsley. Closer to modern times, there were a couple of cookery books published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is popular today, but rather recipes for the types of food prepared for the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, such as basil and coriander. The introduction of these new culinary ideas created a torrent in books on cookery, many of which still exist in private libraries. Like it or not, the introduction of TV brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Chaurice(3) (Cajun Pork Sausages Making) recipe.
