Recipe for Chaurice


3 yards small (about 1 inch wide) sau; sage casing
4 lb lean fresh pork
2 lb fresh pork fat
2 cup very finely chopped onion
4 teaspoon very finely minced garlic
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon crushed red pepper pods
2 2/3 tablespoon salt
2 teaspoon freshly ground black pepper
2 teaspoon dried thyme
5 tbslp finely minced fresh parsley
3 whole bay leaves, crushed very fine
1/2 teaspoon allspice


This creole pork sausage is a local favorite dating well back into the nineteenth century. Its firm texture and hearty, spicy flavor make it an excellent accompaniment to red or white beans and rice or grilled as a breakfast sausage.

Prepare sausage casings by soaking them in cold water for an hour, then running cold water through them. Cut off a 3 yard length. Repack the rest and refrigerate for later use.

Cut the pork and fat into small pieces with a sharp knife. Mix together and run once through the coarse blade of the meat grinder, placing a large bowl in front of the grinder to catch the meat. Add seasonings and mix vigorously with a wooden spoon or large stiff wire whisk until stuffing is fluffy and very smooth.

Cut casing into 16 inch lengths and stuff.

To cook, place in a large heavy skillet or saute pan with about 1/4 inch cold water. Bring to a boil over high heat, cover the pan, then reduce heat to low and cook for about 15 minutes. Uncover, raise heat to medium and cook until sausage is well browned on all sides, about 10 minutes longer, turning frequently with tongs. Drain on paper towels. Allow one chaurice per person.

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