Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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<