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.
- 4 pounds lean fresh pork, butt or shoulder
- 2 pounds fresh pork fat
cups onion, finely minced
- 1 1/2 tablespoons garlic, finely minced
- 1 1/2
- 1/2 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 8 teaspoons salt
- 2 teaspoons freshly ground red pepper
- 2 teaspoons
dried thyme leaves, crushed
- 5 tablespoons parsley, finely chopped
- 3 bay
leaves, finely crushed
- 1/2 teaspoon allspice
- 3 yards small sausage casing
- 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.
- Add the seasonings and mix thoroughly until the stuffing is very smooth
and well blended.
- Make into patties, and use within three days or freeze.
You can also put chaurice into casings; make each sausage about six inches in