This is a spicey Creole sausage. Saw 10 lbs of country style pork ribs at less than a buck a pound and couldn't pass it up. Some garlic, onions, chilis, cilantro, spices, salt and pepper and we're in business.
But the REAL joy of this is the new stuffer by Sausage Maker! I cannot believe it. I used to use my Kitchenaid stand mixer with grinder/stuffer attachment. The grinder works just fine, but the stuffer SUCKS. Takes an hour to stuff 10 lbs of meat because you can only feed in a couple of tablespoons at a time. Yuck.
I just got the Sausage Maker stuffer and single-handedly cranked out 10 lbs of stuffed sausage in just a few minutes. I was wishing I'd had some more pork, because the sausage used up only two racks of the smoker---and not even all of that.
If you'd like the recipe, read on:
Chaurice (Spicy, Creole sausage)
10 lbs pork country style spare ribs or shoulder (if not 30% fat, will need to add pork fat)
15-20 cloves of garlic minced (food processor)
3 medium/lge onions, finely chopped (also food processor!)
2 TB of red pepper flakes or 8-10 red (or green) Jalapenos
1-2 T cayenne pepper
4 � tsp freshly ground black pepper
1 � tsp allspice
1 � tsp sugar
4 T Kosher salt (or 3 T regular salt)
1 T Tabasco
1 � C chopped cilantro
� C chopped parsley (or 2 � C chopped cilantro OR chopped parsley
pork casings (5 or 6 three footers should do it)
Grind pork/fat with coarse blade
Add all other ingredients and mix thoroughly by hand
Let mixture rest � hour then beat with a wooden spoon until light (or skip this step if you prefer a coarser sausage).
Stuff into bratwurst sized casings.
You should have 5 or 6 30 inch sausages.
Smoke to internal temperature of 140-145, let rest until cool. Refrigerate or freeze. This sausage is fully cooked and ready to eat.
Or (if you don�t smoke it) use it fresh. Refrigerate for three days or freeze.
To cook fresh or previously frozen sausage: prick each 30� sausage in a half a dozen places with a needle. Place in a large pot or skillet and just cover with salted water. Bring to a boil over med-high heat then lower heat and simmer for 45 minutes, uncovered, until the water evaporates. If there is significant fat in the pan, drain most of it off and fry the sausages, turning them, until brown---10 minutes or so. Slice and eat hot or cold, or use in Creole gumbos and jambalaya.
Original Post
