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Chaurice sausage
Posted on 4/2/25 at 7:10 pm
Posted on 4/2/25 at 7:10 pm
I’ve always bought it from Reese’s in Breaux Bridge. Does anyone make their own? Does anyone know a smokehouse that sells it cooked?
6
Posted on 4/2/25 at 8:29 pm to junior
Call Poche’s as I believe they sell fresh and smoked chaurice. It’s located several minutes from Breaux Bridge , eat a plate lunch while you’re there
Posted on 4/2/25 at 10:06 pm to junior
Vaucresson sausage in New Orleans at 1800 St Bernard Ave. New Orleans, makes a great chaurice sausage. Been making creole sausage for over 100 years. It is the last original Jazz Fest food vendor that started with Jazz Fest. The son rebuilt the Busiess after total destruction from Hurricane Katrina.
Posted on 4/3/25 at 8:01 am to junior
Here is the recipe that I use, comes out pretty good. If I plan on smoking it I just add the appropriate amount of prague powder. I think it came out of a Bruce Aidell sausage book.
Posted on 4/3/25 at 9:13 am to Loup
Out of one of the Marianski cookbooks:
2.20 pounds pork
Salt - 3 tsp
Dry Thyme - 1.5 tsp
Cayenne Pepper - 1 tsp
Red Pepper Flake - 1 tsp
Crushed Bay Leaf - 1/2 leaf
Garlic - 2 cloves
Chopped Parsley - 2 Tbs
Diced Onion - 1 cup
Water - 1/4 cup
2.20 pounds pork
Salt - 3 tsp
Dry Thyme - 1.5 tsp
Cayenne Pepper - 1 tsp
Red Pepper Flake - 1 tsp
Crushed Bay Leaf - 1/2 leaf
Garlic - 2 cloves
Chopped Parsley - 2 Tbs
Diced Onion - 1 cup
Water - 1/4 cup
This post was edited on 4/3/25 at 9:15 am
Posted on 4/3/25 at 10:20 am to SixthAndBarone
From the New Orleans Cookbook (Collin)
Posted on 4/3/25 at 4:28 pm to junior
wtf is that
Posted on 4/3/25 at 4:37 pm to junior
I make it and often use venison and pork 50-50. It’s a good sausage. Spicy. Creole. LEM has a good mix that is pretty good for not being Louisiana folks.
Posted on 4/3/25 at 4:42 pm to Got Blaze
I can vouch for Poche’s. But if you not from South LA it’s gonna be spicy. But absolutely authentic.
Posted on 4/3/25 at 4:49 pm to junior
From John Folse
COMMENT:
Chaurice is a spicy pork sausage used extensively in Creole cooking. One of the few sausages seasoned with fresh vegetables, it is seen time and time again in different presentations on the Creole table. It is related to the Spanish chorizo which is commonly used in paella, the forefather of our own jambalaya. Chorizo was also used to flavor garbanzo beans. Today in South Louisiana, chaurice is seen most often as a pan-fried side dish for white or red beans. Although much more common in Creole cooking, chaurice is used from time to time by the Cajuns as well.
INGREDIENTS:
4 pounds pork butt
2 pounds pork fat
2 cups onions, finely diced
1 cup celery, finely diced
1/2 cup garlic, finely diced
2 cups green onions, finely chopped
1/2 cup parsley, finely chopped
1 tbsp dry thyme
1/4 cup cracked black pepper
2 tbsps cayenne pepper
3 tbsps salt
1/2 cup ice water
12 feet pork casing
METHOD:
Cut pork butt into 1 1/2-inch pieces. Using a meat grinder with a coarse chopping plate, grind pork and pork fat. In a large mixing bowl, combine all remaining ingredients. Blend well to ensure that all pieces are evenly distributed throughout the sausage. Add ice water to keep fat in sausage congealed. This will also add moisture to the sausage. Once ingredients are well blended, use the sausage attachment on your meat grinder to stuff into casings. You should section the sausage at 1-foot intervals by twisting the casing as it fills. Tie off the sausage at each end using a heavy gauge twine. The sausage may then be frozen. To cook, place chaurice in a heavy-bottom sauté pan with approximately 1/4 cup cold water. Bring to a low simmer and cover. Cook approximately 30 minutes, adding water if necessary.
COMMENT:
Chaurice is a spicy pork sausage used extensively in Creole cooking. One of the few sausages seasoned with fresh vegetables, it is seen time and time again in different presentations on the Creole table. It is related to the Spanish chorizo which is commonly used in paella, the forefather of our own jambalaya. Chorizo was also used to flavor garbanzo beans. Today in South Louisiana, chaurice is seen most often as a pan-fried side dish for white or red beans. Although much more common in Creole cooking, chaurice is used from time to time by the Cajuns as well.
INGREDIENTS:
4 pounds pork butt
2 pounds pork fat
2 cups onions, finely diced
1 cup celery, finely diced
1/2 cup garlic, finely diced
2 cups green onions, finely chopped
1/2 cup parsley, finely chopped
1 tbsp dry thyme
1/4 cup cracked black pepper
2 tbsps cayenne pepper
3 tbsps salt
1/2 cup ice water
12 feet pork casing
METHOD:
Cut pork butt into 1 1/2-inch pieces. Using a meat grinder with a coarse chopping plate, grind pork and pork fat. In a large mixing bowl, combine all remaining ingredients. Blend well to ensure that all pieces are evenly distributed throughout the sausage. Add ice water to keep fat in sausage congealed. This will also add moisture to the sausage. Once ingredients are well blended, use the sausage attachment on your meat grinder to stuff into casings. You should section the sausage at 1-foot intervals by twisting the casing as it fills. Tie off the sausage at each end using a heavy gauge twine. The sausage may then be frozen. To cook, place chaurice in a heavy-bottom sauté pan with approximately 1/4 cup cold water. Bring to a low simmer and cover. Cook approximately 30 minutes, adding water if necessary.
Posted on 4/3/25 at 4:50 pm to Creolesote
I’ve had it from Poches too. Way too spicy for me
Posted on 4/3/25 at 6:09 pm to robot55
Anybody know if there is a chaurice sausage available in supermarkets? I always thought chaurice was the sausage I'd get when ordering RB&R at a local (NOLA) lunch place. Is that the right sausage?
Posted on 4/3/25 at 6:29 pm to Stadium Rat
Rees st market in Breaux Bridge
And man, this place can be great. Most of my BR friends have never heard of that sausage. Here, multiple new places to buy and several recipes to try.
And man, this place can be great. Most of my BR friends have never heard of that sausage. Here, multiple new places to buy and several recipes to try.
This post was edited on 4/3/25 at 6:33 pm
Posted on 4/3/25 at 6:55 pm to Stadium Rat
Not NOLA, but Southside Produce has in the freezer case sometimes. I forget if it's Poche or someone else.
Posted on 4/4/25 at 12:42 pm to Stadium Rat
I’m going to make some but these have ton of onion in them.?
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