Homemade Chaurice Sausage Recipe

Chaurice sausage is part of Cajun and Creole cooking of the deep south. The word chaurice sounds like the French derivation of the Spanish "chorizo" and as far as I can make out it a originally arrived in the Louisiana with the Spanish settlers.

Other than the fact that both chaurice and chorizo contain pork and are relatively spicy, that however is pretty much where the similarity ends with chaurice being a fresh sausage and chorizo being a dry cured sausage. In addition, chaurice sausage contains fresh vegetables whereas chorizo contains dried seasoning.

Note: The above comparison relates to Spanish chorizo which differs yet still from Mexican chorizo.

There's no definitive chaurice sausage recipe, there are many derivations, most are hot and spicy and this recipes is right up there so that any native of Louisiana would consider this OK. For those with a more delicate palette you can always turn down the volume by reducing / halving the amount of cayenne and red chilli flakes.

Yield:- 1.25 Kg or 2¾ lbs

You'll need to prepare approximately 2.4m or 8 feet of hog casing to complete this recipe. Learn more about preparing casings.

Allergens:

The only allergen in this recipe is celery. If you have a sensitivity to celery then just leave it out. As I stated above, there's no definitive recipe.

Ingredients:-

Fresh Ingredients

1.15 kg or 2½ lbs fatty pork shoulder (butt)
100g or ½ cup minced onion
50g or ¼ cup minced celery
10g or ¼ cup fresh parsley (minced)
2 teaspoons minced garlic

Seasoning

60ml or ¼ cup ice cold water
2 tablespoons chilli powder
2½ teaspoons salt
1 teaspoon dried thyme
1 teaspoon chilli (red pepper) flakes
1 teaspoon cayenne
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon allspice

Method:-

Mix all the seasoning ingredients together to make a slurry, ensure that all the salt has dissolved and then place it in the refrigerator to keep chilled.

Cut the pork shoulder into cubes and run through the grinder using a coarse plate (about 6mm) then return to the refrigerator for ½ hour to ensure that everything is chilled.

Prepare your sausage stuffer in advance of mixing

When your stuffer is set up, mix the meat, fresh ingredients and your seasoning slurry together in a large bowl and knead for at least 5 minutes to ensure that you have an even distribution of seasonings through the meat.

Stuff the meat into your casings and make links at 10cm or 6 inch intervals. Place the links in a dish, cover with paper towel and refrigerate overnight to allow for complete dispersal of the seasoning.

Cooking & Serving Chaurice Sausage

Chaurice makes perfect barbecue food because it's ideal to be gently grilled. Serve with a side of beans, it doesn't matter what sort of beans although garbanzo beans (aka chick peas) are traditional.

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