Chaurice (Cajun Pork Sausage Making)

Chaurice (Cajun Pork Sausage Making)

3 Yd small sausage casing (about 1 inch wide)
4 lb Lean fresh pork
2 lb Fresh pork fat
2 c Very finely chopped onion
4 ts Very finely minced garlic
1 ts Cayenne
1 ts Chili powder
1 ts Crushed red pepper pods
2 2/3 tb Salt
2 ts Fresh ground black pepper
2 ts Dried thyme
5 tb Fine minced fresh parsley
3 Whole bay leaves, crushed vey fine
1/2 ts Allspice

This creole pork sausage is a local favorite dating well back into the 19th century. Its firm texture and hearty, spicy flavor make it an excellent accompaniment to red or white beans and rice or grilled as a breakfast sausage.

Prepare sausage casings by soaking them in cold water for an hour, then running cold water through them. Cut off a 3 yard length. Repack the rest and refrigerate for later use.

Cut the pork and fat into small pieces with a sharp knife. Mix together and run once through the coarse blade of the meat grinder, placing a large bowl in front of the grinder to catch the meat. Add seasonings and mix vigorously with a wooden spoon or large stiff wire whisk until stuffing is fluffy and very smooth.

Cut casing into 16 inch lengths and stuff.

To cook, place in a large heavy skillet or saute pan with about 1/4 inch cold water. Bring to a boil over high heat, cover the pan, then reduce heat to low and cook for about 15 minutes. Uncover, raise heat to medium and cook until sausage is well browned on all sides, about 10 minutes longer, turning frequently with tongs. Drain on paper towels. Allow one chaurice per person.

Posted by Paul A. Meadows to on April 16, 1995.
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