Pork Sausages


This is the Creole method of making the Spanish pork sausage, Chorizo from which the French name is derived, and in the Creole dialect spoken by the negroes, they are called “Tchourisses.”

Home-made sausages were a favourite Creole dish, and for the casings the entrails of sheep were used, well cleaned by the butcher. This sausage forcemeat can be used for stuffings, and can also be shaped to resemble small sausages, brushed over with flour, beaten yolk of egg, rolled in fine white breadcrumbs and fried.


  • 2 lbs. of fresh lean pork
  • 1 lb. of fresh fat pork
  • 2 onions
  • 1 clove of garlic
  • ½ a teaspoon of cayenne pepper
  • 2 teaspoons of salt
  • ½ a teaspoon of black pepper
  • ½ a teaspoon of chilli pepper
  • 1 sprig of thyme
  • 1 of parsley
  • 1 bayleaf
  • a good pinch of allspice.


Cut the meat in pieces, chop the herbs and put all through the mincer. Mix thoroughly in a basin with the seasoning, and fill the casings or use for stuffing, etc.