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
We can track the history of written recipes back into history, in fact as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius describes how the Roman cooks were skilled in the use of many different spices and herbs, including some that we all recognise like basil, rue and dill. For the next few years, the wealthy families of the West strove to lay on the most exotic banquets, and as a consequence, chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chaurice(5) Hot (Cajun Pork Sausage Making) recipe.
