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Chaurice(5 Hot (Cajun Pork Sausage Making

Chaurice(5 Hot (Cajun Pork Sausage Making recipe image
Chaurice is the heart and soul of Cajun cooking, and this hot version delivers serious kick. Made with fresh ground pork, itâÂÂs packed with minced jalapeños, onions, garlic, and a blend of cayenne, crushed red chile, and black pepper for a deep, smoky heat. The addition of fresh parsley and thyme balances the spice with herbal brightness. This sausage is perfect for stuffing into casings and smoking or grilling, but also shines in jambalaya, gumbo, or simply sliced and pan-fried. Let it rest in the fridge to let the flavors meld before cooking. A true Southern classic that brings bold, satisfying warmth to any meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 462.6
Dietary: Gluten-free
Description
Chaurice is the heart and soul of Cajun cooking, and this hot version delivers serious kick. Made with fresh ground pork, it’s packed with minced jalapeños, onions, garlic, and a blend of cayenne, crushed red chile, and black pepper for a deep, smoky heat. The addition of fresh parsley and thyme balances the spice with herbal brightness. This sausage is perfect for stuffing into casings and smoking or grilling, but also shines in jambalaya, gumbo, or simply sliced and pan-fried. Let it rest in the fridge to let the flavors meld before cooking. A true Southern classic that brings bold, satisfying warmth to any meal.
Ingredients
  • 1 Jalapeno, stem/seed, mince
  • 1/2 teaspoons Cayenne powder
  • 1/4 teaspoons Crushed red chile
  • 1 1/2 lbs Ground pork
  • 1/2 cups Finely chopped onion
  • 1 clove Garlic, minced
  • 1/2 teaspoons Ground black pepper
  • 1 tablespoons Fresh parsley, minced
  • 1/2 teaspoons Salt
Directions
  1. 1
    In a large mixing bowl, combine the ground pork, minced jalapeño, finely chopped onion, and minced garlic.
  2. 2
    Add the cayenne powder, crushed red chile, ground black pepper, salt, and minced fresh parsley to the meat mixture.
  3. 3
    Mix all ingredients thoroughly by hand or with a mixer until well combined and uniform in texture.
  4. 4
    If using casings, stuff the mixture into prepared pork casings, tying off links at desired lengths.
  5. 5
    Refrigerate the sausages for up to 3 days to allow the flavors to meld and deepen.
  6. 6
    Cook the sausages by grilling, smoking, or pan-frying over medium heat until internal temperature reaches 160ðF.
  7. 7
    Serve hot alongside pinto beans, cornbread, grits, or in a hearty jambalaya.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 462.6kcal
% Daily Value *
Total Fat 24.4g38%
Saturated Fat 8.6g43%
Cholesterol 136.2mg46%
Sodium 2552.0mg107%
Total Carbohydrate 11.9g4%
Dietary Fiber 4.7g19%
Sugars 3.4g
Protein 48.1g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cajun, chaurice, hot sausage, pork, jalapeno, cayenne, spicy, homemade sausage, louisiana, garlic, onion, parsley, grilling, jambalaya, gumbo, smoky, herbs, ground pork
Read it online: https://www.chefs-mate.com/recipe/chaurice5-hot-cajun-pork-sausage-making/