CHAURICE - CREOLE PORK SAUSAGE
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
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
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sani sumon
[email protected]I've never had Chaurice sausage before, but this recipe made me a fan. It was so flavorful and juicy.
Safa Muhammadi
[email protected]This recipe is a keeper! The Chaurice sausage was so good, I'll be making it again and again.
Kris Kaiko
[email protected]The Chaurice sausage was a bit too greasy for my taste, but the flavor was still good.
Chris Clough
[email protected]I would definitely recommend this recipe to anyone who loves Chaurice sausage.
Masoom Zabi
[email protected]Overall, this Chaurice sausage recipe was a success. The sausage was flavorful and juicy, and it was a hit with my family.
Refilwe Kekana
[email protected]I'm not a huge fan of Chaurice sausage, but this recipe was pretty good. The sausage was well-seasoned and had a nice texture.
Oni Rahman
[email protected]Excellent recipe! The Chaurice sausage was so delicious and easy to make.
Muhammad Yuonis
[email protected]The Chaurice sausage was a bit dry, but the flavor was still good.
Mir mahadi
[email protected]I've made this Chaurice sausage several times now and it's always a crowd-pleaser. It's so flavorful and juicy.
RXD
[email protected]Great recipe! The sausage was flavorful and had the perfect amount of heat.
Jasmine Roninson
[email protected]The Chaurice sausage was a bit too spicy for my taste, but overall it was still a good recipe.
Sifat___fire
[email protected]I was skeptical at first, but this Chaurice sausage was surprisingly easy to make and turned out delicious. Highly recommend!
jam boii25
[email protected]Followed the recipe to a T and the sausage came out amazing. Will definitely be making this again and again.
Dejvid Uka
[email protected]I've tried many Chaurice recipes, but this one is by far the best. The sausage turned out perfectly seasoned and juicy.
Kal El
[email protected]This Chaurice sausage was a hit at my last party! Everyone raved about the flavor and authenticity. Will definitely be making this again.