Chaurice (Creole Pork Sausage Making)
Submitted by Randall
Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minChaurice is New Orleans in a casing. This spicy Creole pork sausage has roots in Spanish chorizo but took on a life of its own in the kitchens of Louisiana, where it shows up in everything from red beans and rice to gumbo.
Seven pounds of fresh pork get ground with onions and garlic, then seasoned with a bold Creole blend: cayenne, crushed chilies, paprika, allspice, and powdered bay leaf. The mix is stuffed into natural casings and you’ve got sausage that brings serious heat and depth to any dish.
Grill them whole until the casings snap, slice them into coins for jambalaya, or crumble the meat into a roux-based stew.
This is a batch recipe built for sharing, freezing, or just having on hand when you need to add some Louisiana soul to dinner.
Pro Tips
- Keep everything cold. Chill the pork, grinder parts, and bowl before grinding. Warm fat smears instead of cutting clean, giving you mushy sausage.
- Taste the seasoning before stuffing by frying a small patty. Adjust salt and heat now, not after you’ve filled five yards of casing.
- Don’t overstuff the casings. Leave room for the meat to swell during cooking or they’ll burst.
- Freeze what you won’t use in 3 days. Wrap links tightly in plastic, then foil. They’ll keep for 2-3 months in the freezer.
Ingredients
Directions
Grind the pork using the coarse knife of a meat grinder.
Add the onions and the garlic and regrind.
Add the seasonings and mix thoroughly.
Remove the cutting blades from the grinder and attach the sausage stuffer.
Attach casing as in basic sausage recipe.
Refeed the mixture into grinder and through the sausage stuffer.
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