Chaurice Sausage
MAKES: 9 (12-inch) Links


Chaurice is a spicy pork sausage used extensively in Creole cooking. One of the few sausages seasoned with fresh vegetables, it is seen time and time again in different presentations on the Creole table. It is related to the Spanish chorizo which is commonly used in paella, the forefather of our own jambalaya. Chorizo was also used to flavor garbanzo beans. Today in South Louisiana, chaurice is seen most often as a pan-fried side dish for white or red beans. Although much more common in Creole cooking, chaurice is used from time to time by the Cajuns as well.


  • 4 pounds pork butt
  • 2 pounds pork fat
  • 2 cups onions, finely diced
  • 1 cup celery, finely diced
  • 1/2 cup garlic, finely diced
  • 2 cups green onions, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 tbsp dry thyme
  • 1/4 cup cracked black pepper
  • 2 tbsps cayenne pepper
  • 3 tbsps salt
  • 1/2 cup ice water
  • 12 feet pork casing

Cut pork butt into 1 1/2-inch pieces. Using a meat grinder with a coarse chopping plate, grind pork and pork fat. In a large mixing bowl, combine all remaining ingredients. Blend well to ensure that all pieces are evenly distributed throughout the sausage. Add ice water to keep fat in sausage congealed. This will also add moisture to the sausage. Once ingredients are well blended, use the sausage attachment on your meat grinder to stuff into casings. You should section the sausage at 1-foot intervals by twisting the casing as it fills. Tie off the sausage at each end using a heavy gauge twine. The sausage may then be frozen. To cook, place chaurice in a heavy-bottom sauté pan with approximately 1/4 cup cold water. Bring to a low simmer and cover. Cook approximately 30 minutes, adding water if necessary. Uncover pan and raise temperature to medium-high. Continue cooking until sausage is brown on all sides, approximately 15 minutes.

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