CHAURICE SAUSAGE

Here is my version of the Creole classic Chaurice. I like to make a decent sized batch which I portion into vacuum sealed packages and freeze.

Chaurice Sausage Recipe

3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes

1 Medium Spanish Onion, Chopped

3 Tbsp Fresh Garlic, Minced

1 Tbsp Fresh Thyme Leaves, Chopped

4 Tbsp Paprika

1/2 tsp Cayenne

1 tsp Cumin

1 Tbsp Kosher Salt

1 tsp Crushed Red Pepper

1 tsp Fresh Ground Black Pepper

4 tsp Chili Powder

1/4 tsp Ground Allspice

1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)

Combine all ingredients in a large bowl and toss thoroughly.

Cover and let stand in the refrigerator overnight (this step is optional).

Place all of your grinding equipment in the refrigerator 1 hour before grinding. Using the 1/2″ 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. Follow my instructions for Linking Homemade Sausage. I make my Chaurice into about 10 inch lengths. When finished, I vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.