Best 3 Chaurice Creole Pork Sausage Recipes
The Creole chaurice is a spicy and aromatic pork sausage hailing from South Louisiana with French, Spanish, and African influences. Its name is derived from the French word "chaud," which means "hot," alluding to the sausage's fiery nature. This delectable sausage is made from coarsely ground pork shoulder, seasoned with a unique blend of garlic, pepper, cayenne, paprika, and other spices, resulting in a savory and robust flavor profile. The chaurice is typically smoked or grilled, imparting a smoky and slightly charred flavor that pairs perfectly with a variety of dishes. Enjoy this versatile sausage in a diverse array of preparations, from hearty gumbos and jambalayas to flavorful stews, pasta dishes, and even breakfast scrambles.
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CHAURICE - CREOLE PORK SAUSAGE
The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pork
Time 30m
Yield 6 pounds
Number Of Ingredients 14
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Grind the pork as finely as possible, mixing the fat and lean.
- Add seasonings and mix thoroughly.
- Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
- Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
- Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.
Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
CHAURICE
A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.
Provided by Busters friend
Categories Pork
Time 13h30m
Yield 3 1/2 pounds
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and toss thoroughly.
- Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
- Place all of your grinding equipment in the refrigerator 1 hour before grinding.
- Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
- Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.
Nutrition Facts : Calories 909.5, Fat 63.3, SaturatedFat 21.6, Cholesterol 276.1, Sodium 2274.6, Carbohydrate 12.7, Fiber 5, Sugar 2.5, Protein 71.2
Tips:
- Use high-quality pork: The quality of the pork you use will greatly impact the flavor of your chaurice. Look for pork that is fresh, well-marbled, and from a reputable source.
- Grind the pork yourself: If possible, grind the pork yourself using a meat grinder. This will give you more control over the texture of the sausage.
- Use a variety of spices: Chaurice is traditionally made with a blend of spices, including garlic, paprika, thyme, oregano, and cayenne pepper. Feel free to adjust the proportions of these spices to suit your own taste.
- Stuff the sausage tightly: When stuffing the sausage, be sure to do so tightly so that there are no air pockets. This will help prevent the sausage from splitting during cooking.
- Cook the sausage thoroughly: Chaurice should be cooked thoroughly before eating. This can be done by frying, grilling, or baking the sausage.
Conclusion:
Chaurice is a delicious and versatile sausage that can be used in a variety of dishes. It is a popular ingredient in Creole and Cajun cuisine, but it can also be used in other cuisines as well. If you are looking for a new and exciting way to enjoy pork, then chaurice is definitely worth trying.
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