Creole Sausage

Saucisses a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


It has been said by visitors to New Orleans that the Creoles excel all other cooks in preparing appetizing Sausages. From the old Creole women, who go about the streets in the early morning crying out Belles Saucisses! Belle Chaurice! to the Boudins and Saucissons so temptingly prepared by the Creole butchers in the French Market, the Creole Sausage enters largely into domestic cookery and forms a delightful flavoring of many dainty dishes, especially of the vegetable order, while in the preparation of the famous “Jambalaya, ” the Chaurice, is one of the most necessary and indispensable ingredients. Though Sausages of any of these varieties may be bought in the French Market and other stalls daily, many of the ancient housewives and cooks prefer to prepare their own Sausages, and the following are the carefully compiled recipes.

In making Sausage, the Creole housewife generally prepares a sufficient quantity to last several days.