Chaurice

This week we are making a sausage that reigns supreme in the Big Easy. This Spanish influenced sausage (originally chorizo) found its way in the Crescent City and slowly became adapted to the local ingredients by the creole people. Today we know this sausage as Chaurice and it is a
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White Pudding

I have made lots of sausages in my time and this one has got to be the strangest. White Pudding is an Irish/Scottish/English sausage that consist mainly of fat, grains, flour, leeks, and milk. The recipe for this sausage varies depending on where you go. It can contain pork, pork
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Easy Italian Sausage

In the world of sausage making there are several types of sausages. The most basic is considered the “fresh bulk sausage”. The fresh bulk sausage is sausage that is not put into casings and consists of meat and seasonings that have been mixed together. In this category you might find
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Brazilian Linguiça cuiabana

The linguiça cuiabana is a great Brazilian sausage that’s got a lot going on. This sausage is characteristically known for having rennet cheese (coalho) a lot like “queso fresco” from Mexico. What’s interesting about rennet cheese (queso fresco) is that it doesn’t melt when it gets cooked and in this
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