12-18-2004, 03:53 AM
[left][font "Verdana, Arial, Helvetica, sans-serif"][#6e6736]This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.[/#6e6736][/font][/left] [font "Verdana, Arial, Helvetica, sans-serif"][#682234]• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Diced onions: 5 tablespoons
• Ground cayenne: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Powdered thyme: 1/3 teaspoon
• Ground bay leaf: 3 leaves
• Crushed garlic cloves: 1
• Chopped parsley: 1 tablespoon
• Crushed garlic cloves: 1-1/2[/#682234][/font]
• Coarse salt: 1/2 tablespoon
• Diced onions: 5 tablespoons
• Ground cayenne: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Powdered thyme: 1/3 teaspoon
• Ground bay leaf: 3 leaves
• Crushed garlic cloves: 1
• Chopped parsley: 1 tablespoon
• Crushed garlic cloves: 1-1/2[/#682234][/font]