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
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MOFFAT ACHY
[email protected]I highly recommend this recipe. It's one of my favorites.
jordan j
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Abir Chowdory
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
M Na Eem
[email protected]I love the combination of flavors in this dish. The chaurice, grits, and sauerkraut complement each other perfectly.
Shakir Halwai
[email protected]This is a great recipe for a hearty and flavorful meal. The chaurice is the star of the show.
Jason velarde
[email protected]I'm not a fan of spicy food, but I still enjoyed this dish. The chaurice had just the right amount of heat.
Inam345inam345 Ullah
[email protected]I was a bit disappointed with this recipe. The chaurice was bland and lacked flavor.
Deseria Love
[email protected]I followed the recipe exactly, but my chaurice turned out a little dry. I think I might have cooked it for too long.
Cassey Dominick
[email protected]This is a great recipe for a quick and easy meal. The chaurice adds a nice bit of flavor and spice.
samiya Akter
[email protected]I had never had chaurice before, but I'm happy I tried it. The flavors are unique and delicious.
Dambar Dhakal
[email protected]This dish is perfect for a party or casual get-together. It's easy to make and always a crowd-pleaser.
Luke garrett
[email protected]I love the smokiness of the chaurice. It pairs perfectly with the creamy grits and tangy sauerkraut.
Birendra Bist
[email protected]This is the first time I have cooked chaurice, and it was an amazing success! The sausage had a perfect balance of spices and was deliciously juicy. My family loved it, and I will definitely be making it again.