Chaurice

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

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

4 Pounds of Lean Fresh Pork
2 Pounds of Fat Fresh Pork
2 La

Americas
United States
Breakfast
New Orleans
Spicy
Gluten-free

Method

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<