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!!
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