Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Saucisses, unlike Chaurice, are made from pork and beef mixed. Take


  • 2 Pounds of Lean Beef
  • 2 Pounds of Lean Pork
  • A Pound of Lean Veal
  • A Pound of Fat Pork
  • 2 Large Onions, Minced Very Fine
  • 2 Cloves of Garlic
  • A Teaspoonful of Cayenne Pepper
  • A Tablespoonful of Black Pepper
  • 3 Tablespoonfuls of Salt
  • 3 Bay Leaves, Minced Very Fine
  • ½ Teaspoonful Each of Ground Cloves, Mace, Allspice and Grated Nutmeg
  • A Teaspoonful Each of Minced Thyme and Sweet Marjoram


Chop and hash the meat (fat and lean) very fine, mincing it, and then season highly with salt and pepper and Cayenne, mixing well. Add the minced onion and garlic, mix well, and then add the finely minced herbs and spices. Mix thoroughly and fill the casings which you have gotten from the butcher and washed again thoroughly. Fill them with the mixture, in lengths of about two feet or one foot and a half, stuffing tightly. Tie at both ends and let them stand over night in a deep brine. If used for breakfast, take out as much as desired, wipe dry and cut into slices and fry, or fry the Sausage, the whole length, in boiling lard, and then slice nicely. Garnish with chopped parsley and serve.