Chaurice

Ingredients

• 4 lb pork butt or shoulder
• 2 lb pork fat
• 2 C onion, minced
• 1½ tbs garlic, minced
• 1½ tsp cayenne
• ¼ tsp chili powder
• 1 tsp crushed red pepper flakes
• 8 tsp salt
• 2 tsp red pepper
• 2 tsp thyme
• 5 tbs parsley, minced
• 3 bay leaves, crushed
• ½ tsp allspice
• 3 yds small sausage casing (optional)

Directions

1. Prep Meat: Cut pork and fatback into small pieces. Mix and grind once through a coarse grinder plate into a large bowl.
2. Season: Add seasonings and mix thoroughly until the mixture is smooth and well blended.
3. Form: Shape into patties or stuff into casings, tying sausages into 6" links.
4. Store: Use within 3 days refrigerated, or freeze for later use.