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
I can’t think o f a food item that i’ve eaten more of than boudin. Growing up in SW Louisiana it’s no exaggeration to say that we used to eat this 5 times a week at least. It was at almost every grocery store, gas station, restaurant, and snack place.
Let’s have some sausage fun. Today we decided to make a sausage (kielbasa) that comes from Krakow, Poland (also known as Kielbasa Krakowska). This sausage is generally sliced thin and served as cold cuts but can be sliced thick and pan fried. It has a light smoky flavor and a
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
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
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