Chaurice Creole Pork Sausage Food
CHAURICE
A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.
Provided by Busters friend
Categories Pork
Time 13h30m
Yield 3 1/2 pounds
Number Of Ingredients 13
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.
Nutrition Facts : Calories 909.5, Fat 63.3, SaturatedFat 21.6, Cholesterol 276.1, Sodium 2274.6, Carbohydrate 12.7, Fiber 5, Sugar 2.5, Protein 71.2
CHAURICE - CREOLE PORK SAUSAGE
The intense seasoning in this recipe is a characteristic of Creole sausage. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pork
Time 30m
Yield 6 pounds
Number Of Ingredients 14
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.
Nutrition Facts : Calories 986.7, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 1432.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.2, Protein 133.3
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