This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Use a strong casing.

1 lb. Ground pork
1/2 tablespoon Coarse salt
5 tablespoons Diced onions
1/4 teaspoon Ground cayenne
1/8 teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
1/3 teaspoon Powdered thyme
3 leaves Ground bay leaf
1 Crushed garlic cloves
1 tablespoon Chopped parsley
1-1/2 Crushed garlic cloves

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Posted in recipes, food by Lisa - January 29th, 2007 |
Tags: sausage, cajun, recipe

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