Chaurice

Recipe By:
Audrey
  • Currently 5.0/5 Stars.
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  • Yield 10 Servings
  • Level Medium

A spicy pork sausage used in Creole cooking.
 

Ingredients

  • 2 pounds fat fresh pork
  • 4 pounds lean fresh pork
  • 3 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chili pepper
  • 1 teaspoon paprika
  • 2 large onions
  • 1 clove garlic
  • 1 sprig thyme
  • Sprig parsley, minced
  • 2 bay leaves
  • 1/2 teaspoon allspice
  • Casings (sheep)
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Directions

  1. 1. Grind pork as fine as possible, mixing fat and lean.
  2. 2. Add seasonings and mix thoroughly. Mince onions, garlic and herbs very fine and add with allspice.
  3. 3. Scald casings, which have been thoroughly cleaned by butcher, wash again, dry and fill with sausage mixture. Tie in lengths to make 6 to a pound.