Chaurice Recipes

CHAURICE - CREOLE PORK SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Grind the pork as finely as possible, mixing the fat and lean.
• Add seasonings and mix thoroughly.
• Add the finely minced onions, garlic and herbs to the meat, together with the allspice.
• Fill the casings and make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings).
• Fry sausage slowly in hot fat (cooking the sausages too quickly might cause the casings to burst) and garnish with parsley when done.

CHAURICE

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.

CHAURICE

Steps:

• Soak sausage casings in warm water for 2-3 hours.
• Grind the pork and pork fat using the medium blade of a meat grinder.
• Place both the pork and the fat in a large deep bowl. Add the onion, parsley, garlic, chiles, cayenne pepper, black pepper, thyme, allspice, saltpeter and salt. Beat vigorously with a wooden spoon until the mixture comes together and is smooth and fluffy.
• Wash the casings under cold water to remove all traces of the dalt that they were packed in. Make sure to run water through the casings to clean the inside also.
• Tie a knot about inches from the end of the casing and slide over the horn of a sausage stuffer.
• Fill the casing until there is an inch of empty casing remaining and slip off the horn and tie into a knot. do not stuff casing too tightly or it could burst during the cooking process.
• You can cook them right away or they will keep in the fridge for 5 or 6 days.
• To cook, prick the casing with a knife in 5 or 6 places and coil into a 12" skillet and cover with water. Bring to a simmer over moderate heat and cook 30 to 40 minutes. The water will evaporate and there will be a small amount of fat lefft in the pan. Continue to cook 10 minutes, turn half way through to brown both sides.
• NOTE: If you do not have a grinder you can ask the butcher to grind the pork and the fat for you. If you do not have a sausage stuffer, you can form the mixture into logs aproximately 2" in diameter and wrap tightly in foil or plasrtic wrap and refridgerate until ready to use. To cook, slice into 1/2" slices and fry them in a small amount of vegetable oil.