Chaurice is a pork sausage that is Creole Cajun in origin and has a hot & spicy flavor

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 Lousiana 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 sourkraft. Chaurice with eggs makes a good breakfast, too.

1	meat selection	Pork butt, 4 lbs (1.8 kg) Pork fat (back or belly fat), 1 lb (0.45 kg )	salt	36 g	2 Tbs
			dry thyme leaves, crushed		2 tsp
			garlic cloves , chopped	12 g	4 cloves
			cayenne pepper	6 g	1 Tbs
			red pepper flakes, crushed	2 g	1 tsp
	ingredients		onions, finely diced		2 cups
			parsley, finely chopped		5 Tbs
			bay leave, crushed		1 leaf
2	curing	Fresh sausage - curing is optional. Cut pork and fat into 1 -1/2" cubes and chill until partially frozen.
3	grinding	Grind all meat through the 3/8" - 1/2" (10 - 12 mm) plate.
4	mixing	Add to ground meat 1/2 cup cold water and all ingredients and mix well together.
5	stuffing	Stuff into 32 - 36 mm hog casings and make 8" long links.
6	drying	none
7	smoking	none
8	cooking	before serving
9	cooling	none
10	storing	In refrigerator
Notes	Most recipes don't include pepper. If you want to hide the fat, grind it through 1/8" (2 - 3 mm) plate.