Chaurice

Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. Chaurice sausage is popular in Creole Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya. It came originally to Louisiana as the Spanish chorizo but was adapted to local customs and ingredients. Chaurice sausage is popular as a main dish but it also goes well with beans or as an ingredient in dishes like gumbo, jambalaya or even potatoes with sauerkraut. Chaurice with eggs makes a good breakfast too.

Meats Metric US
pork butt 1000 g 2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
dry thyme 2.0 g 1½ tsp.
cayenne pepper 2.0 g 1 tsp.
red pepper flakes 1.0 g 1 tsp.
bay leaf, crushed ½ leaf ½ leaf
garlic 7.0 g 2 cloves
parsley, finely chopped 2 Tbsp. 2 Tbsp.
onions, finely diced 60 g 1 cup
cold water 100 g ⅜ cup

Instructions

  1. Grind all meat through the 3/8” - 1/2” (10 - 12 mm) plate.
  2. Mix meat with all ingredients, including water.
  3. Stuff into 32 - 36 mm hog casings and make 8” long links.
  4. Store in refrigerator.
  5. Cook before serving.