Print Recipe

Chaurice

This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It's great with white or red beans, and good for breakfast too, with eggs.

Ingredients

Instructions

  1. Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder into a large bowl.
  2. Add the seasonings and mix thoroughly until the stuffing is very smooth and well blended.
  3. Make into patties, and use within three days or freeze.

You can also put chaurice into casings; make each sausage about six inches in length.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.