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 staple in New Orleans cooking.
Chaurice is one of those sausage that can be eaten by itself or added to a dish and although this sausage works great with bean dishes you will find it in some of the best Gumbos, Jambalayas, Creoles, Crawfish boils, and stuffing’s that New Orleans has to offer. It is a very flavorful sausage that reminds me a lot of andouille and boudin combined.
Chaurice is a fresh sausage and is often pan fried but can be cooked however you like. If you plan on cold smoking this sausage (like I did) then you’ll want to add the Insta Cure #1 to your recipe. This will protect your sausage against any harmful bacteria that could grow during the cold smoking phase.
There’s a lot of room for creativity with this sausage so don’t be afraid to experiment. The recipe below is a great place to start and you can adjust according to your preferences.
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 1000 g fatty pork shoulder 70/30 lean to fat
- 15 g kosher salt
- 2.5 g insta cure #1 optional unless you plan on cold smoking
- 60 g onion rough chopped
- 10 g garlic finely minced
- 2 g black pepper
- 1.5 g red pepper flakes
- 6 g smoked paprika
- 2 g cayenne pepper powder or more if you like it super spicy
- 2 g celery seed
- 1 g dried thyme if using fresh double the amount
- 15 g green onions chopped finely
- 1.5 g dried parsley if using fresh double the amount
- 20 g non fat dry milk powder
- 1/4 cup ice cold water
- hog casings
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place your meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- clean and rehydrate your hog casings
- Rough chop your onion and set it to the side.
- Grind your very chilled meat/fat and the onion on a course plate (10mm). Make sure everything is very chilled while grinding. After grinding your meat, rechill to keep your meat below 35F
- When it comes time to mix your meat add the ice cold water (or beer) and all of the above mentioned seasonings (along with the minced garlic, parsley, and green onions) to the meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets. Let your sausages rest in the refrigerator overnight to develop it's flavor
- Enjoy your chaurice by itself or add it to your favorite dish. This sausage freezes great
If you plan on Cold Smoking
- Be sure to add Insta Cure #1 to your recipe
- Cold smoke for 2-6 hours depending on how smoky you like it
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