www.britishbarbecue.co.uk

 

Chaurice 19th Century 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 pepper
1/2	teaspoon	chili powder
8	tablespoons	salt
2	teaspoons	red pepper, freshly ground
1	teaspoon	red pepper flakes, crushed
2	teaspoons	dried thyme
5	tablespoons	parsley, finely chopped
3		bay leaves, crushed
1/2	teaspoon	allspice
9	feet	small sausage casing

 

 

 

 

 

 

 

 

Cut the pork at fatback 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.

The British Barbecue Pit: www.britishbarbecue.co.uk