Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Pounds of Lean Fresh Pork
  • 2 Pounds of Fat Fresh Pork
  • 2 Large Onions, Minced Very Fine
  • A Clove of Garlic, Minced Very Fine
  • A Teaspoonful of Cayenne Pepper and Chili Pepper (Very Hot)
  • A Teaspoonful of Red Pepper
  • 3 Teaspoonfuls of Salt
  • 2 Teaspoonfuls of Black Pepper, Finely Ground
  • A Sprig of Thyme, Well Minced
  • 3 Sprigs of Parsley, Finely Minced
  • 2 Bay Leaves, Chopped or Minced Very Fine
  • ½ Teaspoonful of Allspice, Finely Ground


Hash the pork as fine as possible — fat and lean — and mix together. Then season highly with the salt and black pepper and Cayenne, Chili and red pepper (pimento). This high seasoning distinguishes the Creole Sausage from all others. Chaurice must be seasoned very hot, so do not fear to have too much red pepper. Mince the onion and garlic as fine as possible, then add to the Chaurice. Mince the herbs as fine as possible and add, and then mix the finely ground spices thoroughly with the Chaurice. Hash all together, and when well mixed, take the casings (the Creoles always use the entrails of the sheep for this purpose) that have been well cleaned by the butcher. Scald them and wash thoroughly again. Dry them and fill with the mixture, tying them in the lengths you desire.

Chaurice is fried in boiling lard for breakfast, always having sufficient to have the Sausage swim in it, and served, after draining of all grease, on a hot dish with minced parsley thrown over as a garnish. It is used most extensively in making “Jambalaya, ” and a few Chaurice thrown into the pot of boiling cabbage or beans add greatly to the flavor. This is a distinctive Creole Sausage and the very nicest and most highly flavored that can be eaten.