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