creole sausage
Creole Sausage (Chaurice) 4 pounds lean fresh pork 2 pounds fat fresh pork 2 large onions, minced very fine 1 clove garlic, minced very fine 1 teaspoon cayenne pepper and chile pep...
Ingredients
- 4poundlean fresh pork
- 2poundfat fresh pork
- 2large onions, minced very fine
- 1clovegarlic, minced very fine
- 1teaspooncayenne pepper and chile pepper, (very hot)
- 1teaspoonred pepper
- 3teaspoonsalt
- 2teaspoonblack pepper, finely ground
Directions
- 1
Creole Sausage (Chaurice) 4 pounds lean fresh pork 2 pounds fat fresh pork 2 large onions, minced very fine 1 clove garlic, minced very fine
- 2
Season highly with salt, black pepper, cayenne, chile and red peppers (pimento)
- 3
Mince the onion and garlic as fine as possible, then add to the Chaurice
- 4
Mince the herbs as fine as possible and add, and then mix the finely ground spices thoroughly with the Chaurice
- 5
Hash all together, and when well mixed, stuff into casings, tying them in the lengths you desire
- 6
Chaurice is fried in boiling lard for breakfast and served, drained, on a hot dish with minced parsley thrown over as a garnish
- 7
It is used most extensively in making Jambalaya and a few Chaurice thrown into a pot of boiling cabbage or beans add greatly to the flavor.