Chaurice (Creole-style Hot Fresh Sausage)

Chaurice, pronunced shore-EESE, 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 (but without the curing process) which is commonly used in paella, the forefather of 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.

It's available either in links or patties, but it's hard to find outside of Louisiana. Substitutes: andouille

5 pounds lean fresh pork, butt or shoulder
1/2 pound fresh pork fat
2 cups onion, finely minced
1-1/2 tablespoons garlic, finely minced
1-1/2 teaspoons cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley, finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)

Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.

Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length.

YIELD: Approximately 18 servings.