Creole Pork Sausage

4 pounds lean fresh pork, butt or shoulder 
2 pounds fresh pork fat 
2 cups onion, finely minced 
1 1/2 tablespoons garlic, finely minced 
1 1/2 teaspoons cayenne 
1/2 teaspoon chili powder 
1 teaspoon crushed red pepper flakes 
8 teaspoons salt 
2 teaspoons freshly ground red pepper 
2 teaspoons dried thyme leaves, crushed 
5 tablespoons parsley, finely chopped 
3 bay leaves, finely crushed 
1/2 teaspoon allspice 
3 yards small sausage casing (optional)

Cut the pork fat and butt/shoulder into small pieces. 

Mix together and run once through the coarse disc of a meat grinder, into a large bowl. 

Add the seasonings and mix thoroughly until the stuffing is very smooth and well blended. 

Make into patties or pump into casings and use within three days or freeze.

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