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 fillets||700 g||1.54 lb|
|Pork, regular||200 g||0.44 lb|
|Pork back fat or fay trimmings||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Thyme, dry||2.0 g||1.5 tsp|
|Cayenne pepper||2.0 g||1 tsp|
|Red pepper flakes||1.0 g||1 tsp|
|Bay leaf, crushed or ground||1 leaf||1 leaf|
|Garlic||7.0 g||2 cloves|
|Parsley, chopped finely||2 Tbsp||2 Tbsp|
|Onions, diced finely||60 g||1 small onion|
|Potato starch||15 g||1/2 oz|
- Grind meat and fish with 3/8" (10 mm) plate.
- Mix everything together.
- Stuff into 32-36 mm hog casings and link avery 8" (20 cm).
- Store up to 2 days in refrigerator.
- 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.