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Chaurice (Creole Pork Sausage Making)

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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 servings

PREP

20 min

COOK

20 min

READY

40 min

Chaurice 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

7 3.2
POUNDS KG PORK
fresh
2 2
LARGE LARGE ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
crushed
2 30
TABLESPOONS ML SALT
2 10
TEASPOONS ML BLACK PEPPER
fresh ground
1 5
TEASPOON ML HOT CHILI PEPPER
crushed
½ 2.5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML CAYENNE PEPPER
3 3
EACH EACH PARSLEY SPRIG
chopped *
½ 2.5
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML BAY LEAVES
powdered *
5 5
YARDS YARDS SAUSAGE CASING *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 881g (31.1 oz)
Amount per Serving
Calories 1718 40% from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 27g 136%
Trans Fat 0g
Cholesterol 683mg 228%
Sodium 3961mg 165%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 467g
Vitamin A 5% Vitamin C 15%
Calcium 19% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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