Chaurice

Makes 2 pounds

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Active time: 1 hour, including 30 minutes to chill meat

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Start to finish: 2 hours

VARIATION

Substitute 2 tablespoons smoked Spanish paprika for the chili powder, and stir ¹/₄ teaspoon liquid smoke into the water before adding it to the mixing bowl.

Chaurice is another sausage used in much Creole and Cajun cooking. I prefer its fresh flavor to the smoky taste of andouille for dishes like red beans and rice.

Medium hog sausage casings (optional)

1¹/₂ pounds pork butt or boneless country ribs

¹/₂ pound pork fat

1 tablespoon chili powder

1¹/₂ teaspoons kosher salt

1 teaspoon sugar

1 teaspoon crushed red pepper flakes

¹/₂ teaspoon cayenne

¹/₂ teaspoon dried thyme

¹/₄ teaspoon ground allspice

2 tablespoons olive oil

1 small onion, finely chopped

1 celery rib, finely chopped

3 garlic cloves, minced

¹/₄ cup finely chopped fresh parsley

1. If using sausage casings, prepare them as directed.

2. Cut pork and pork fat into 1-inch cubes. Place cubes in a mixing bowl, and toss with chili powder, salt, sugar, red pepper flakes, cayenne, thyme, and allspice. Transfer cubes to a sheet of plastic wrap on a plate and freeze for 30 minutes, or until very firm.

3. While meat chills, heat oil in a small skillet over medium-high heat. Add onion, garlic, and celery, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Set aside.

4. Grind meat and fat through the coarse disk of a meat grinder, or in small batches in a food processor fitted with the steel blade using the on-and-off pulse button. If using a food processor, do not process into a paste, but ingredients should be very finely chopped.

5. Combine ground meat, onion mixture, parsley, and ¹/₄ cup ice water in a mixing bowl, and knead mixture until well blended. Fry 1 tablespoon of mixture in a small skillet over medium-high heat. Taste and adjust seasoning, if necessary.

6. Stuff mixture into casings as described, if using, and twist off into 5-inch links; prick air bubbles with a straight pin or skewer. If time permits, arrange links on a wire rack over a baking sheet and air-dry uncovered in the refrigerator for 1 day before cooking. Alternately, if keeping sausage in bulk, refrigerate mixture for at least 30 minutes to blend flavors.

7. Cook sausages as directed to an internal temperature of 160°F when pierced with an instant-read thermometer or as directed in a specific recipe.

Note: Sausages can be refrigerated up to 2 days or frozen up to 2 months. Once cooked, they can be refrigerated up to 3 days.

Chaurice dates back to the early nineteenth century, when the Spanish and French shared time in Louisiana. It’s similar to a Mexican chorizo, but the addition of fresh vegetables sets it apart.