Chaurice Sausage

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.