Chaurice Recipes

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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