This authentic Chaurice recipe captures the essence of traditional Louisiana cooking with a firm texture and bold, spicy flavor profile. Made from a blend of lean pork and fresh pork fat, it is seasoned with a robust mix of garlic, onion, cayenne, and herbs. The result is a savory sausage that holds its shape beautifully when cooked. It is an essential ingredient for classic dishes like red beans and rice, jambalaya, or gumbo. You can also grill it as a hearty breakfast sausage. This homemade version allows you to control the heat level and freshness, offering a far superior taste to store-bought alternatives. Perfect for weekend meal prep or special family dinners.
Chaurice (Cajun Pork Sausage Making
Description
This authentic Chaurice recipe captures the essence of traditional Louisiana cooking with a firm texture and bold, spicy flavor profile. Made from a blend of lean pork and fresh pork fat, it is seasoned with a robust mix of garlic, onion, cayenne, and herbs. The result is a savory sausage that holds its shape beautifully when cooked. It is an essential ingredient for classic dishes like red beans and rice, jambalaya, or gumbo. You can also grill it as a hearty breakfast sausage. This homemade version allows you to control the heat level and freshness, offering a far superior taste to store-bought alternatives. Perfect for weekend meal prep or special family dinners.Ingredients
Directions
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Soak the sausage casings in cold water for one hour, then run cold water through them to clean and hydrate.
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Cut off a 3-yard length of casing for use and repackage the remainder for refrigeration.
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Cut 4 lbs of lean fresh pork and 2 lbs of fresh pork fat into small cubes suitable for grinding.
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Grind the pork and fat together once through the coarse blade of a meat grinder into a large bowl.
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Finely chop 2 cups of onion and mince 4 teaspoons of garlic.
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Add the onion, garlic, 1 tsp cayenne, 1 tsp chili powder, 1 tsp crushed red pepper, 2 2/3 tbsp salt, 2 tsp black pepper, 2 tsp dried thyme, 5 tbsp minced parsley, 3 crushed bay leaves, and 1/2 tsp allspice to the ground meat.
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Mix vigorously with a wooden spoon or large stiff whisk until the stuffing is fluffy, smooth, and well combined.
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Stuff the seasoned meat mixture into the prepared casings, cutting them into 16-inch lengths as needed.
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Prick any air bubbles in the casings with a pin to prevent bursting during cooking.
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Place the chaurice links in a large heavy skillet with about 1/4 inch of cold water.
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Bring to a boil over high heat, cover the pan, then reduce heat to low and simmer for 15 minutes.
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Uncover the pan, raise heat to medium, and cook until the sausage is well browned on all sides, turning frequently with tongs for about 10 minutes.
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Drain the cooked chaurice on paper towels and serve one link per person.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 225.8kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 6.0g30%
- Cholesterol 39.0mg13%
- Sodium 605.2mg26%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
