Chaurice Fish Sausage

Chaurice sausage plays an important part in Cajun cuisine. It was originally brought to Louisiana as chorizo by Spanish explorers, and was soon adapted and modified by local population. Chaurice is eaten on its own but it also goes well with beans and as an ingredient in Cajun dishes like gumbo, jambalaya or even with potatoes with sauerkraut. The fish and the seafood is extremely popular in Louisiana so Chaurice fish sausage should go well with many dishes.
Fish fillets700 g1.54 lb
Pork, regular200 g0.44 lb
Pork back fat or fay trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Thyme, dry2.0 g1.5 tsp
Cayenne pepper2.0 g1 tsp
Red pepper flakes1.0 g1 tsp
Bay leaf, crushed or ground1 leaf1 leaf
Garlic7.0 g2 cloves
Parsley, chopped finely2 Tbsp2 Tbsp
Onions, diced finely60 g1 small onion
Potato starch15 g1/2 oz
  1. Grind meat and fish with 3/8" (10 mm) plate.
  2. Mix everything together.
  3. Stuff into 32-36 mm hog casings and link avery 8" (20 cm).
  4. Store up to 2 days in refrigerator.
  5. Cook fully before serving.
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.

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