Cajun Chaurice sausages

This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.
• 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

Christmas Sausages

This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.
• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Ground ginger: 1/16 teaspoon
• Sugar: 1/4 teaspoon
• Ground cinnamon: 1/8 teaspoon
• Ground cloves: 1/8 teaspoon
• Ground black pepper: 1/4 teaspoon
• Ground nutmeg: 1/16 teaspoon

Brussels sprout and horseradish pâté recipe

INGREDIENTS
225g Brussels sprouts
75g crustless white bread
1 small clove garlic crushed
50g soft cheese
1 tsp horseradish
5 tbsp olive oil

Trim the sprouts and boil for 5-10 minutes, or until just tender
Dip the bread in cold water, then squeeze and place in a food processor with the sprouts, garlic, cheese, horseradish, oil and plenty of salt and pepper.
Blitz until smooth then refrigerate for 30-40 minutes. Serve with the toast, a little dressed rocket salad and a sprinkling of paprika.