📝 About This Recipe
Chaurice is the fiery, garlic-forward ancestor of Spanish chorizo, reimagined through the vibrant lens of Louisiana's Creole heritage. This fresh pork sausage is a staple in New Orleans kitchens, prized for its robust kick of cayenne and a aromatic blend of green onions and parsley. Unlike its smoked cousin Andouille, Chaurice is a fresh sausage that delivers a juicy, punchy flavor profile that elevates everything from red beans and rice to breakfast po'boys.
🥗 Ingredients
The Meat Base
- 4 pounds Pork Shoulder (Boston Butt) (cut into 1-inch cubes, chilled thoroughly)
- 1 pound Pork Fat Back (chilled and cubed; ensures juiciness)
The Creole Aromatics
- 1 large Yellow Onion (very finely minced)
- 6-8 pieces Garlic Cloves (pressed or minced into a paste)
- 1 bunch Green Onions (finely chopped, white and green parts)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (ground into powder or finely crumbled)
The Spice Blend
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1 tablespoon Cayenne Pepper (reduce for less heat)
- 1 tablespoon Cracked Black Pepper
- 1 tablespoon Chili Powder (dark, mild variety)
- 1/2 teaspoon Allspice (the secret Creole floral note)
Casings & Finishing
- 10 feet Hog Casings (natural, rinsed and soaked in warm water)
- 1/4 cup Ice Water (to help emulsify the mixture)
👨🍳 Instructions
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1
Begin by chilling your meat, fat, and grinder attachments in the freezer for about 30 minutes. Keeping everything ice-cold prevents the fat from melting and ensures a superior texture.
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2
Grind the chilled pork shoulder and fat back through a coarse (10mm) grinding plate into a large chilled bowl.
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3
In a small bowl, combine the salt, cayenne, black pepper, chili powder, thyme, bay leaf, and allspice. Mix thoroughly to ensure even distribution.
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4
Add the minced yellow onion, garlic paste, chopped green onions, and parsley to the ground meat.
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5
Sprinkle the dry spice blend over the meat and aromatics. Pour in the 1/4 cup of ice water.
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6
Using chilled hands or a stand mixer with a paddle attachment on low speed, mix the ingredients for 2-3 minutes until the meat becomes tacky and well-emulsified.
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7
Fry a small 'test patty' in a skillet over medium heat. Taste it to check for seasoning balance; adjust salt or cayenne in the main batch if necessary.
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8
Rinse the hog casings with warm water, running water through the inside of the casing to remove salt and check for leaks.
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9
Thread the casing onto the stuffer tube, leaving a few inches hanging off. Knot the end once the meat begins to emerge to avoid air pockets.
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10
Slowly stuff the meat into the casings, being careful not to overfill, which could cause bursting during cooking. Twist into 5-6 inch links.
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11
Prick any visible air bubbles with a sterilized needle. Refrigerate the links uncovered for at least 4 hours (or overnight) to allow the flavors to marry and the skins to dry slightly.
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12
To cook, heat a cast-iron skillet over medium heat with a splash of oil. Brown the links for 5-7 minutes per side until the internal temperature reaches 160°F (71°C).
💡 Chef's Tips
Always keep the meat as close to freezing as possible during the grinding and mixing process to avoid a 'mealy' texture. If you don't have a sausage stuffer, you can form the mixture into patties and fry them like breakfast sausage. For a deeper flavor, let the seasoned meat rest in the fridge for 2 hours before stuffing into casings. Natural hog casings provide the best 'snap,' but collagen casings can be used if you're a beginner. Do not boil Chaurice; the high heat of a boil can cause the fresh aromatics to lose their vibrancy.
🍽️ Serving Suggestions
Serve sliced over a steaming bowl of New Orleans Red Beans and Rice for a classic Monday dinner. Place a grilled link inside a toasted French bread roll with Creole mustard and dressed with lettuce and tomato for a Chaurice Po'Boy. Dice and sauté the sausage to use as a flavor base for a hearty Seafood or Chicken Gumbo. Pair with a cold, crisp Abita Amber lager or a spicy Bloody Mary to complement the heat. Serve alongside scrambled eggs and grits for a traditional Louisiana 'big breakfast'.