Recipe: pork sausage seasoning - Chaurice

MOT: One mild seasoning for pork sausage would be black pepper and sage.

If you want to get a bit more fancy,
here is a recipe for creole pork
sausage I found on the web. You could
use all or part of it with your pork.

Hope this helps.
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CHAURICE

This Creole pork sausage is an old
favorite dating back to the 19th
Century, but isn't as easy to find as it
once was. It would seem to have come
to Louisiana with the Spanish, and was
adapted to local custom and ingredients;
the term is similar to the Spanish
chorizo. It's great with white or
red beans, and good for breakfast
too, with eggs!

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 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.

Make into patties, and use within three days or freeze. Also, you can stuff
the chaurice into casings; make each
sausage about six inches in length.

YIELD: Approximately 18 servings.