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Chaurice Sausage

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Submitted by cjw59330

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

YIELD

6 servings

PREP

24 hrs

COOK

30 min

READY

24 hrs

This version of chaurice leans heavily into the spice rack and rewards your patience. Cubed pork shoulder marinates overnight with a fiery blend of paprika, cayenne, chili powder, cumin, and half a cup of fresh garlic before getting ground and stuffed into casings.

The overnight rest is the real move here. Twenty-four hours in the fridge lets every bit of that seasoning work its way deep into the meat.

You get about 2 ¾ pounds of sausage out of this batch, split between links and patties, giving you options for the grill, the smoker, or the skillet.

Fresh or smoked, these links bring the kind of Creole heat that turns a pot of beans or a simple breakfast plate into something worth talking about.

Kitchen Tips

  • Cube the pork shoulder into 1-inch pieces before seasoning so the spices coat more surface area during the overnight marinade.
  • Grind twice through a ½-inch die for the right texture. Once gives you something too coarse; twice is just right.
  • Half and half is smart. Stuff half into casings for links and form the rest into patties. Patties freeze flat and thaw fast for weeknight cooking.
  • If smoking, keep the heat low. You only need 10-15 minutes. The goal is flavor, not fully cooking them through in the smoker.

Ingredients

2 ½ 1.1
POUNDS KG PORK SHOULDER
cut into 1 inch cubes
½ 118
CUP ML GARLIC
chopped
6 30
TEASPOONS ML CHILI POWDER
4 60
TABLESPOONS ML PAPRIKA
2 10
TEASPOONS ML CAYENNE PEPPER
2 10
TEASPOONS ML CUMIN
ground
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML RED PEPPER FLAKE
crushed
½ 2.5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML THYME
dried *
1 5
TEASPOON ML BLACK PEPPER
fresh
1 5
TEASPOON ML ONION POWDER
½ 2.5
TEASPOON ML GARLIC POWDER

Directions

Prepare the smoker.

In a large mixing bowl, add the pork.

In a small mixing bowl, combine the r emaining ingredients together. Mix well.

Toss the pork with the seasoning and mix well.

Cover and refrigerate for 24 hours.

Grind the meat twice in a meat grinder fitted with a ½-inch die.

Or a food processor could be used.

Stuff ½ of the mixture into 1½-inch casings, forming 6-inch links.

Form the re maining meat into three ½-pound patties.

You can either use the sausage fres h or smoked.

For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

This recipe yields about 2 ¾ pounds of sausage.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 476 51% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 953mg 40%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 100g
Vitamin A 59% Vitamin C 16%
Calcium 8% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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