Best 2 Chaurice Creole Pork Sausage Recipes

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**Chaurice: A Flavorful Journey into Creole Cuisine**

Chaurice, a staple in Creole cooking, is a delectable pork sausage characterized by its smoky, spicy, and aromatic flavors. Originating in Louisiana, this versatile sausage has become a beloved ingredient in various dishes, from hearty gumbos and jambalayas to savory stews and grilled platters. Join us on a culinary adventure as we explore the essence of chaurice and present a collection of enticing recipes that showcase its unique charm. Discover the secrets behind creating authentic Creole chaurice, and learn how to incorporate this flavorful sausage into your culinary creations. Prepare to tantalize your taste buds and embark on a journey of Creole flavors with our curated selection of chaurice recipes.

Let's cook with our recipes!

CHAURICE - CREOLE PORK SAUSAGE



Chaurice - Creole Pork Sausage image

The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pork

Time 30m

Yield 6 pounds

Number Of Ingredients 14

4 lbs pork (lean)
2 lbs pork (fat)
3 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili pepper
1 teaspoon paprika
2 large onions, peeled and minced
1 garlic clove, peeled and minced
1 sprig fresh thyme, minced
1 sprig fresh parsley, minced
2 bay leaves, crumbled
1/2 teaspoon allspice
pork sausage casing (37 millimeter)

Steps:

  • To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
  • Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
  • Grind the pork as finely as possible, mixing the fat and lean.
  • Add seasonings and mix thoroughly.
  • Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
  • Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
  • Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3

CHAURICE



Chaurice image

A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.

Provided by Busters friend

Categories     Pork

Time 13h30m

Yield 3 1/2 pounds

Number Of Ingredients 13

3 lbs boston butt, cut into 1 inch cubes
1 Spanish onion, Chopped
3 tablespoons garlic, Minced
1 tablespoon thyme leaves, Fresh, Chopped
4 tablespoons paprika
1/2 teaspoon cayenne
1 teaspoon cumin
1 tablespoon kosher salt
1 teaspoon red pepper, Crushed
1 teaspoon black pepper, Fresh Ground
4 teaspoons chili powder
1/4 teaspoon allspice, Ground
1 pinch meat curing salt (optional)

Steps:

  • Combine all ingredients in a large bowl and toss thoroughly.
  • Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
  • Place all of your grinding equipment in the refrigerator 1 hour before grinding.
  • Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
  • Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

Nutrition Facts : Calories 909.5, Fat 63.3, SaturatedFat 21.6, Cholesterol 276.1, Sodium 2274.6, Carbohydrate 12.7, Fiber 5, Sugar 2.5, Protein 71.2

Tips:

  • Choose the right pork: Use a combination of pork shoulder and pork loin for a flavorful and juicy sausage.
  • Grind the pork coarsely: This will help to keep the sausage from becoming too dense.
  • Season the pork generously: Use a combination of salt, pepper, garlic, cayenne, paprika, and thyme.
  • Add some fat: This will help to keep the sausage moist and flavorful. You can use lard, butter, or olive oil.
  • Mix everything together well: Make sure that all of the ingredients are evenly distributed.
  • Stuff the sausage into casings: You can use natural casings or artificial casings.
  • Cook the sausage: You can cook the sausage in a variety of ways, such as grilling, frying, or baking.
  • Serve the sausage: Chaurice can be served on its own or with a variety of dishes, such as jambalaya, gumbo, or red beans and rice.

Conclusion:

Chaurice is a delicious and versatile sausage that can be used in a variety of dishes. It is a staple of Creole cuisine and is a favorite among many people. With its unique flavor and texture, chaurice is sure to please everyone at your table.

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