Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. Chaurice sausage is popular in Creole Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya. It came originally to Louisiana as the Spanish chorizo but was adapted to local customs and ingredients. Chaurice sausage is popular as a main dish but it also goes well with beans or as an ingredient in dishes like gumbo, jambalaya or even potatoes with sauerkraut. Chaurice with eggs makes a good breakfast too.

Calories: 220
Servings: 10
Prep time: 30 minutes
Cook time: 30 minutes

Nutritional information

pork butt1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
dry thyme2.0 g1½ tsp.
cayenne pepper2.0 g1 tsp.
red pepper flakes1.0 g1 tsp.
bay leaf, crushed½ leaf½ leaf
garlic7.0 g2 cloves
parsley, finely chopped2 Tbsp.2 Tbsp.
onions, finely diced60 g1 cup
cold water100 g⅜ cup
  1. Grind all meat through the 3/8” - 1/2” (10 - 12 mm) plate.
  2. Mix meat with all ingredients, including water.
  3. Stuff into 32 - 36 mm hog casings and make 8” long links.
  4. Store in refrigerator.
  5. Cook before serving.
Smoked Chaurice

Smoked Chaurice

Chaurice with rice and red beans

Chaurice with rice and red beans

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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