1 jalapeno, stem/seed, mince
1/2 tsp cayenne powder
1/4 tsp crushed red chile
1 1/2 lb ground pork
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 tsp ground black pepper
1 tbsp fresh parsley, minced
1/2 tsp salt
1 small minced thyme sprig or 1/4 tsp. drie, d
1 small bay leaf, crumbled
Directions
Pn allspice
Pn mace
Combine all ingredients and mix well. Stuff casings and form any
length links desired. Refrigerate up to 3 days for flavors to blend.
Cook the sausages in your preferred manner and serve them as a spicy
accompaniment to pinto beans and corn bread or with a heap of
steaming grits. This Southern favorite can be grilled as a breakfast
or dinner sausage and is the classic sausage of Jambalaya.
[-=PAM=-]
Servings: 1 lbs
Chaurice(5) Hot (Cajun Pork Sausage Making) Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat; Pork; Rice; Sausage
The History of Recipes
It is quite feasible to prove the history of recipes far back into antiquity, in fact as far as the early Egyptians, and quite possibly further than that. Having said that, generally, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to historians is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including many that are still in use today for example thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and spices prompted an outbreak in recipe manuscripts, the majority of which are kept safe in academic collections. During the succeeding few centuries, the powerful and rich houses strove to lay on the most exotic banquets, and as a result the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording the recipes of their peers. By the time we get to the twentieth century, cook books are starting to become popular due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Chaurice(5) Hot (Cajun Pork Sausage Making) recipe.
