Chaurice is a pork sausage that is Creole Cajun in agent and has a hot and ambrosial flavor. Chaurice sausage is accepted in Creole Cajun affable both as a capital bowl and as an additive in dishes such as borsch and jambalaya. It came originally to Louisiana as the Spanish chorizo but was acclimatized to bounded community and ingredients. Chaurice sausage is accepted as a capital bowl but it additionally goes able-bodied with beans or as an additive in dishes like gumbo, jambalaya or alike potatoes with sauerkraut. Chaurice with eggs makes a acceptable breakfast too.

pork butt1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
dry thyme2.0 g1½ tsp.
cayenne pepper2.0 g1 tsp.
red pepper flakes1.0 g1 tsp.
bay leaf, crushed½ leaf½ leaf
garlic7.0 g2 cloves
parsley, cautiously chopped2 Tbsp.2 Tbsp.
onions, cautiously diced60 g1 cup
cold water100 g⅜ cup
  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 accomplish 8” continued links.
  4. Store in refrigerator.
  5. Cook afore serving.
Smoked Chaurice

Smoked Chaurice

Chaurice with rice and red beans

Chaurice with rice and red beans

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