Chaurice Sausages

Preparation info

  • Difficulty


  • Yield: about

    2½ pounds


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • pounds lean pork, trimmed of all fat
  • pound fatback or hardest pork fat available
  • 1 cup finely chopped onion
  • ½ cup finely chopped parsley
  • tablespoons finely minced garlic
  • 2 tablespoons finely chopped fresh hot red chilies, or 1 teaspoon or more dried hot red pepper flakes
  • teaspoons cayenne pepper
  • 2 teaspoons Freshly ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon ground allspice
  • 1 tablespoon salt, if desired
  • teaspoon saltpeter, optional
  • 5 or 6 prepared sausage casings


  • Grind the pork and pork fat, using a meat grinder.
  • Add the onion, parsley, garlic, chilies, cayenne pepper, black pepper, thyme, allspice, salt, and saltpeter. Blend well.
  • Test the mixture by making a small patty and cooking it on both sides until done. Adjust the seasonings according to taste.
  • Put the mixture through the meat grinder a second time.
  • Stuff the sausage casings, following the instructions outlined in the recipe for Smoked Country Sausage.
  • When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil.