Cajun Hot Pork Sausage

Preparation info

  • Makes

    8–10

    small sausages
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

In the home of Cajun and Creole cooking, this sausage is called chaurice, and it is a principal ingredient of jambalaya. You will not be surprised to find that it is very similar to the hot Spanish sausage called chorizo, which is essential to many versions of paella. In fact, the two sausages are virtually interchangeable, so, if you don’t want to make the sausages yourself, use whichever one you can find in your own local shops.

Ingredients

  • 450 g/1 lb/2 cups pork, from the leg, minced
  • 170 g/6 oz/¾ cup pork fat, minced
  • 3 tbsp rice flour or breadcrumbs
  • 1 tsp roughly ground black pepper
  • 2 tbsp olive oil
  • 5 shallots or 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 red chillies, de-seeded and chopped, or 1 tsp chilli powder
  • ¼ tsp ground allspice
  • 1 tsp chopped thyme
  • 2 tbsp chopped parsley
  • 1 bay leaf, chopped or crumbled
  • 1 tsp salt and a little more to taste

Method

Stir-fry the shallots or onions in the olive oil for 3 minutes, and add the other ground and chopped ingredients. Continue frying and stirring for 1–2 minutes more. Remove from the heat, transfer to a bowl and leave to get cold. When the mixture is cold, add the pork and pork fat, and the rice flour or breadcrumbs. Mix everything well together, kneading the mix for a few minutes with your hands; or, better still, blend everything until smooth.

Fry or poach a teaspoonful of the mix, and taste it to see if the seasoning is as you like it. Add salt and pepper if needed. Refrigerate for at least 30 minutes, preferably longer, so that the mix becomes firm and easier to handle.

Then proceed as for other sausages in this book, using clingfilm/plastic wrap to wrap the mixture as you shape it. Poach the sausages in boiling water for 15 minutes, then drain them and let them cool. Unwrap them, and store until needed – in the fridge (up to 48 hours) or freezer (up to 1 month).