Comments on: Chaurice Sausage Recipe

By: Mike

Mike — Wed, 04 Aug 2010 13:04:38 +0000

This sounds delicious!

I make my own sausage on occasion and this one sounds great. I love red beans and rice and have usually used diced ham, which is very good, but this sausage sounds delicious.

Making your own sausage is easy and you just can’t get the quality of your own finished product anywhere else. If you haven’t tried making your own you should definitely give it a shot. You can make great breakfast sausage without equipment, though a grinder would come in handy because I’ve rarely had good luck with packaged ground pork.

Have fun!
Mike

By: earle sandy

earle sandy — Sun, 27 Dec 2009 17:58:22 +0000

Does anyone out there have a recipe for New Orleans po’boy bread?
The bread I make does not measure up. Desperate in Alabama.

By: Nola Cuisine » Blog Archive » Red Beans and Rice with Chaurice Sausage

Nola Cuisine » Blog Archive » Red Beans and Rice with Chaurice Sausage — Sun, 08 Mar 2009 23:06:15 +0000

[...] the Chaurice: Place the link(s) of Chaurice in a medium sized cast iron skillet. Cover half way with water and [...]

By: Joanna

Joanna — Sun, 06 Jul 2008 00:18:40 +0000

Just an FYI: “Chaurice” is actually a Portuguese sausage, similar to Portuguese linguica. Chaurice is common in the Portuguese communities in New England, but isn’t well known on the West Coast, as linguica is. Many Portuguese settled in the New Orleans area, as they are generally ‘coastal’ people and tend to live in areas where they won’t be far from the sea.

By: Nola Cuisine » Cochon

Nola Cuisine » Cochon — Sat, 24 May 2008 17:03:19 +0000

[...] Sausage Recipe Chaurice Sausage Recipe Pickle Meat Recipe Boudin [...]

By: Danno

Danno — Mon, 07 Jan 2008 02:18:23 +0000

Dean – it’s not necessary, Chaurice is a fresh sausage, although it does smoke up nicely.

By: Dean

Dean — Sun, 06 Jan 2008 19:10:17 +0000

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

Cynthia — Wed, 27 Dec 2006 23:19:20 +0000

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

Danno — Mon, 26 Sep 2005 01:03:22 +0000

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

Anne — Sun, 25 Sep 2005 21:04:18 +0000

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?