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 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.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 35F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings and prick out any air pockets
  7. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

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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5 from 7 votes

Chaurice

A staple in Creole cooking
Prep Time1 hr 20 mins
Cook Time5 mins
Total Time1 hr 25 mins
How much do you want to make? 1000 g

Ingredients

Instructions

  • 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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8 thoughts on “Chaurice

  1. Dave Mendelsohn
    Dave Mendelsohn

    5 stars
    Eric… From the spice list and pictures, this sausage looks really delicious… It’s on my to-do list now…. Thanks…

    Dave

    1. Eric
      Eric

      Hey Dave. It’s a winner!! You’ll love the flavor, especially if you give it a kiss of smoke..

  2. Mac McKinsey
    Mac McKinsey

    Eric,
    Made the chaurice today but changed it to a two pound batch. Didn’t have extra fat available so used 1/4 cup olive oil to make up the difference. So far so good. Test piece was very flavorful.
    Mac

    1. Eric
      Eric

      Excellent!!! Way to think outside of the box!!

  3. Michael
    Michael

    5 stars
    I made a (double) batch of chaurice this weekend following your recipe and it looks and smells absolutely delicious!

    I accidentally used insta cure #2 though instead of insta cure #1. I know cure 2 is usually used for longer term sausages and I wouldn’t mind letting this hang cure for a long time but there are fresh ingredients (onions, garlic).

    Is the whole batch bad? Or would the sausage be able to last long enough for the amounts of nitrates to decrease? (I have no idea how long it would take the nitrates to convert to safe amounts of nitrites)

    1. Eric
      Eric

      Cure #2 needs at least 31 days for the nitrates to convert into nitrites, then nitric oxide gas. You could technically vac seal it and keep it in your fridge for 4+ weeks. Because it isn’t fermented I probably wouldn’t hang it to dry cure…

  4. Johnny Morris
    Johnny Morris

    I used your recipe to make 20lbs of sausage and was very pleased with the outcome. I’ll definitely make more! I love the spice calculator function, it speeds things up quite a bit and the results are repeatable!
    Thanks guy’s!

    1. Eric
      Eric

      I’m glad you liked it!! That calculator is super helpful!!!

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