Chaurice
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Meat & Poultry
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Archive recipe
A historic Creole dish of lean, fresh pork, fat fresh pork, onions, garlic and cayenne pepper and chili pepper. Adapted from Chaurice, from The Picayune's Creole Cook Book (1910).
Adapted from Chaurice, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/chaurice.md.
The dish
4 of 13 items checked
archive.org
4 of 13 items checked · 3 aisles
Hash the pork as fine as possible — fat and lean — and mix together
Season highly with the salt and black pepper and cayenne, chili and red pepper (pimento)
Mince the onion and garlic as fine as possible, then add to the chaurice
Mince the herbs as fine as possible, and add, and then mix the finely ground spices thoroughly with the chaurice
Hash all together, and when well mixed, take the casings (that have been well cleaned by the butcher), scald them and wash thoroughly again
Dry them and fill with the mixture, tying them in the lengths you desire
Fry in boiling lard for breakfast, always having sufficient to have the sausage swim in it, and serve, after draining of all grease, on a hot dish with minced parsley thrown over as a garnish
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)