Comments on: Chaurice Sausage Recipe http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Sat, 05 Jul 2008 00:52:02 +0000 http://wordpress.org/?v=2.3.3 By: Nola Cuisine » Cochon http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-89344 Nola Cuisine » Cochon Sat, 24 May 2008 17:03:19 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-89344 [...] Sausage Recipe Chaurice Sausage Recipe Pickle Meat Recipe Boudin [...] […] Sausage Recipe Chaurice Sausage Recipe Pickle Meat Recipe Boudin […]

]]> By: Danno http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-71612 Danno Mon, 07 Jan 2008 02:18:23 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-71612 Dean - it's not necessary, Chaurice is a fresh sausage, although it does smoke up nicely. Dean - it’s not necessary, Chaurice is a fresh sausage, although it does smoke up nicely.

]]> By: Dean http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-71568 Dean Sun, 06 Jan 2008 19:10:17 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-71568 I made this sausage last night. The recipe I used didn't call for cumin or paprika, although I wish it did. Instead it called for fresh parsley along with al the other igrediants to your recipe. I didn't smoke mine though. Is that necessarry for this sausage? I made this sausage last night. The recipe I used didn’t call for cumin or paprika, although I wish it did. Instead it called for fresh parsley along with al the other igrediants to your recipe. I didn’t smoke mine though. Is that necessarry for this sausage?

]]> By: Cynthia http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-11729 Cynthia Wed, 27 Dec 2006 23:19:20 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-11729 This was nothing to throw together and is absolutely delicious. A big thanks from Alaska! I have a batch of your andouille in the smoker as we speak. Your website is a lifesaver. I always thought this stuff was too hard to do. This was nothing to throw together and is absolutely delicious. A big thanks from Alaska! I have a batch of your andouille in the smoker as we speak. Your website is a lifesaver. I always thought this stuff was too hard to do.

]]> By: Danno http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-63 Danno Mon, 26 Sep 2005 01:03:22 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-63 Kalyn, Joe - If you have the equipment, sausage making is not nearly as time consuming as you may think, give it a try some time! It is well worth the effort. Brad - They have some fairly inexpensive sausage stuffing, and grinding equipment, in fact, you can even use a disposable pastry bag to stuff small batches. Being a hunter, you may enjoy making some excellent venison sausages. But for sure, we will feast on some of my stash next time I see you! Anne - Sounds like it would be great time spent with Dad, especially the meal afterward. I know from being a regular reader of Anne's Food that you would create something exciting and delicious with it! By the way, I seem to have created some confusion with my wording of "Meat Cure", I should have been more specific on the ingredient. Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm That ingredient is totally optional, especially in a fresh sausage as this, I used it because I was thinking of smoking a portion of this batch. The curing salt protects color and prolongs shelf life. Sorry for any confusion. Kalyn, Joe - If you have the equipment, sausage making is not nearly as time consuming as you may think, give it a try some time! It is well worth the effort.

Brad - They have some fairly inexpensive sausage stuffing, and grinding equipment, in fact, you can even use a disposable pastry bag to stuff small batches. Being a hunter, you may enjoy making some excellent venison sausages. But for sure, we will feast on some of my stash next time I see you!

Anne - Sounds like it would be great time spent with Dad, especially the meal afterward. I know from being a regular reader of Anne’s Food that you would create something exciting and delicious with it!

By the way, I seem to have created some confusion with my wording of “Meat Cure”, I should have been more specific on the ingredient. Here is what I use:

http://www.butcher-packer.com/pg_curing_dq.htm

That ingredient is totally optional, especially in a fresh sausage as this, I used it because I was thinking of smoking a portion of this batch. The curing salt protects color and prolongs shelf life. Sorry for any confusion.

]]> By: Anne http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-62 Anne Sun, 25 Sep 2005 21:04:18 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-62 As usual, I'm awfully tempted. Maybe I should go for it - my dad is pretty adept at stuffing sausages, and I bet he'd enjoy the time together. But - meat cure? As in, a powder? Never heard of it - is there another name for it? :) As usual, I’m awfully tempted. Maybe I should go for it - my dad is pretty adept at stuffing sausages, and I bet he’d enjoy the time together. But - meat cure? As in, a powder? Never heard of it - is there another name for it? :)

]]> By: Brad http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-61 Brad Sun, 25 Sep 2005 14:35:25 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-61 Your homeade sausage looks fantastic. I always wanted to try making some homeade sausage but I don't really have the proper utilites to do so, I guess I'll have to wait till the next time I come down for a visit and I can try some of yours :) I gotta go eat something after looking at all the great pictures of your food! Keep up the good work Dan, Your homeade sausage looks fantastic. I always wanted to try making some homeade sausage but I don’t really have the proper utilites to do so, I guess I’ll have to wait till the next time I come down for a visit and I can try some of yours :)

I gotta go eat something after looking at all the great pictures of your food!

Keep up the good work Dan,

]]> By: Joe @ Culinary in the Desert http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-59 Joe @ Culinary in the Desert Fri, 23 Sep 2005 16:26:49 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-59 I've always wanted to make homemade sausage but could you just send some my way? This looks so good! I’ve always wanted to make homemade sausage but could you just send some my way? This looks so good!

]]> By: Kalyn http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-58 Kalyn Fri, 23 Sep 2005 02:09:18 +0000 http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/#comment-58 I probably won't ever make my own sausage, at least not as long as I have a full time job as well as trying to write a blog. But I wish I could rush over to your house and get some of these. I probably won’t ever make my own sausage, at least not as long as I have a full time job as well as trying to write a blog. But I wish I could rush over to your house and get some of these.

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