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Spicy Pork Sausage
(Chaurice)
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| What You Need: |
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3 three-foot lengths of hog sausage casing
4 pounds lean boneless pork, trimmed of excess fat and cut into 1½-inch chunks
2 pounds fresh pork fat
2 cups finely chopped onions
1 cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh hot red chilies
2 teaspoons crushed dried hot red pepper
2 teaspoons ground hot red pepper (cayenne)
2 teaspoons freshly ground black pepper
2 teaspoons ground thyme
½ teaspoon ground allspice
¼ teaspoon saltpeter
1 tablespoon salt
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| How To Cook: |
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1. Place the sausage casing in a large bowl, pour in enough warm water to cover it by at least 1 inch, and soak for 2 or 3 hours, until the casing is soft and pliable.
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2. Put the pork and the pork fat through the medium blade of a food grinder and place the mixture in a deep bowl. Add the onions, parsley, garlic, chilies, crushed red pepper, ground red pepper, black pepper, thyme, allspice, saltpeter and salt. Beat vigorously with a wooden spoon until the mixture is smooth and fluffy.
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3. Wash the sausage casing thoroughly but gently under cold, slowly running water to remove all traces of the salt in which it was preserved. Hold one end securely around the faucet and let the cold water run through to clean the inside of the casing.
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4. To make each sausage, tie a knot about 3 inches from one end of a length of the casing. Fit the open end snugly over the funnel (or "horn") on the sausage-making attachment of a meat grinder. Then ease the rest of the casing up onto the funnel, gently squeezing it together like the folds of an accordion.
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5. Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the sausage casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so of the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end of the sausage.
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6. You may cook the sausages immediately, or, if you prefer, you may refrigerate them safely for 5 or 6 days.
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7. Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a small sharp knife. Coil the sausage in concentric circles in a heavy 10- to 12-inch skillet and pour in enough water to cover it completely. Then bring to a simmer over moderate heat.
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8. Cook uncovered for 30 to 45 minutes, until the liquid in the pan has evaporated and only the fat given up by the sausage remains. Reduce the heat to low and, turning the sausage once or twice with tongs, continue frying for about 10 minutes longer, or until it is brown on both sides.
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NOTE:
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If you do not have a food grinder with a sausage-stuffing attachment, you can prepare sausage meat as a dish in itself. Ask the butcher to grind the pork and the pork fat. Combine the mixture with the seasonings as described above.
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Then pat and shape the sausage, meat into equal cylinders each about 2 inches in diameter. Wrap tightly with foil or plastic wrap and refrigerate for up to 5 or 6 days, or until ready to use.
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To cook, slice the sausage into rounds about ½ inch thick, and fry them in a little hot vegetable oil. Test for doneness by piercing the sausage with the point of a knife; the sausage is done when no trace of pink shows in the meat.
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To Make: 3 sausages, each about 30 inches long
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