CHAURICE
A delicious fresh Creole sausage. This recipe is from the blog - http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/ - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - http://www.butcher-packer.com/pg_curing_dq.htm) Also helpful is this information on linking homemade sausage - http://www.nolacuisine.com/2005/09/20/how-to-link-homemade-sausage/ Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.
Provided by Busters friend
Categories Pork
Time 13h30m
Yield 3 1/2 pounds
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl and toss thoroughly.
- Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
- Place all of your grinding equipment in the refrigerator 1 hour before grinding.
- Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
- Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.
Nutrition Facts : Calories 909.5, Fat 63.3, SaturatedFat 21.6, Cholesterol 276.1, Sodium 2274.6, Carbohydrate 12.7, Fiber 5, Sugar 2.5, Protein 71.2
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