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.
|pork butt||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|dry thyme||2.0 g||1½ tsp.|
|cayenne pepper||2.0 g||1 tsp.|
|red pepper flakes||1.0 g||1 tsp.|
|bay leaf, crushed||½ leaf||½ leaf|
|garlic||7.0 g||2 cloves|
|parsley, finely chopped||2 Tbsp.||2 Tbsp.|
|onions, finely diced||60 g||1 cup|
|cold water||100 g||⅜ cup|
- Grind all meat through the 3/8” - 1/2” (10 - 12 mm) plate.
- Mix meat with all ingredients, including water.
- Stuff into 32 - 36 mm hog casings and make 8” long links.
- Store in refrigerator.
- Cook before serving.