Chaurice Creole Pork Sausage Recipes

CHAURICE - CREOLE PORK SAUSAGE

Chaurice - Creole Pork Sausage image

The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Pork

Time 30m

Yield 6 pounds

Number Of Ingredients 14

Ingredients

4 lbs pork (lean)
2 lbs pork (fat)
3 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili pepper
1 teaspoon paprika
2 large onions, peeled and minced
1 garlic clove, peeled and minced
1 sprig fresh thyme, minced
1 sprig fresh parsley, minced
2 bay leaves, crumbled
1/2 teaspoon allspice
pork sausage casing (37 millimeter)

Steps:

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Grind the pork as finely as possible, mixing the fat and lean.
Add seasonings and mix thoroughly.
Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3

ANDOUILLE SAUSAGE CREOLE

Andouille Sausage Creole image

Provided by Sandra Lee

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 tablespoon chopped garlic
1 large green pepper, chopped
1/2 cup chopped celery
3/4 cup sliced green onions
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 teaspoon red pepper flakes
1 1/2 teaspoons seasoning salt
2 bay leaves
1 cup water
1 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 1/2 pounds andouille sausage, sliced
1 tablespoon freshly chopped parsley leaves

Steps:

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

CHAURICE

Chaurice image

A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.

Provided by Busters friend

Categories Pork

Time 13h30m

Yield 3 1/2 pounds

Number Of Ingredients 13

Ingredients

3 lbs boston butt, cut into 1 inch cubes
1 Spanish onion, Chopped
3 tablespoons garlic, Minced
1 tablespoon thyme leaves, Fresh, Chopped
4 tablespoons paprika
1/2 teaspoon cayenne
1 teaspoon cumin
1 tablespoon kosher salt
1 teaspoon red pepper, Crushed
1 teaspoon black pepper, Fresh Ground
4 teaspoons chili powder
1/4 teaspoon allspice, Ground
1 pinch meat curing salt (optional)

Steps:

Combine all ingredients in a large bowl and toss thoroughly.
Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
Place all of your grinding equipment in the refrigerator 1 hour before grinding.
Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

Nutrition Facts : Calories 909.5, Fat 63.3, SaturatedFat 21.6, Cholesterol 276.1, Sodium 2274.6, Carbohydrate 12.7, Fiber 5, Sugar 2.5, Protein 71.2

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