Chaurice

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

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
Gluten-free
New Orleans
Breakfast
Spicy

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<