Cajun Chaurice Sausage Recipe, Home Production of Quality Meats and Sausage
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- Опубліковано 29 сер 2024
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In this episode of Marianski march we made the Chaurice Sausage Recipe. This is from the fresh sausage chapter and is good one for new comers to get started with.
As with most Cajun food the Chaurice Sausage is packed with flavor. Warm spicy herbs and super juicy pork makes this one a hit! I'd recommend giving it a go if you have some extra pork kicking around.
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys need a stuffer to make your sausage making process smother here is a link:
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If you guys are looking for a nice knife set here is a link:
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I’m from south Louisiana and I grew up on chaurice. We eat links of it in gumbos, jambalaya, in or on side of red beans and rice, on po-boy sandwiches (usually in patty form on po-boys), in the morning with eggs etc. or even by itself as a snack. Chaurice’s origin is New Orleans. When Spain owned colonial Louisiana, Spaniards that came to settle brought various styles of chorizo from Spain. One of the styles that was a fresh style took root in New Orleans and further evolved in New Orleans also incorporating Louisiana French influences. Due to New Orleans being predominantly French speaking during this time, the name chorizo was gallicized/frenchified to use a French spelling and pronunciation as “chaurice” (sho-reese/shaw-reese). You can see the similarities between the words chorizo and chaurice.
Chaurice is commonly referred to by its English names “hot sausage” in southeast Louisiana (especially in and around New Orleans, it also extends to western coastal Mississippi) and “hot link” in southwest Louisiana (this also extends into eastern Texas). Chaurice is not Cajun (Louisiana Acadian), it’s Louisiana Spanish. There are two types, one with paprika in it (it’s usually a red-orange sausage) and one without paprika (it’s pale and looks similar to Italian sausage). Both are fresh sausages. Sometimes you can see it smoked, but not as often as fresh (in eastern Texas, it’s commonly smoked however). Chaurice is traditionally made with pork, but there is a popular company in Louisiana called Patton’s that makes a beef version and in eastern Texas it’s usually made with beef. Basically, chaurice is Louisiana’s chorizo. I just wanted to give a heads up about this sausage.
It was nice to see the ingredient weights used in percentages to kilogram of meat.
Too bad you did not do it for all the videos in Marianski March series.
That's a beautiful sausage and I'm sure it tastes great too.
Yes sir agreed!
I have made years this Marianski chaurice recipe. It's one of the best sausages I have ever made or tasted. I always keep a bag or two of these in the freezer. Normally use kassler/neck for these as it have perfect meat/fat ratio. Pork butt cut is very difficult to get here in Finland.
Holy smokes this must be a lot different than traditional Finnish sausage. Glad you like it! Enjoy
Enjoying the series, bought the book.
Cajun food is the reason I started to make my own sausage . Love the Chaurice. 13 more days of March left way to go mate From New Zealand
Yes i'm the only guy that makes it up here.
Thanks Mike!
@@duncanhenry have you ever had an authentic Gumbo? It's amazing stuff.
looks outstanding!!!
Thank you!
I made this sausage already. It got turned into a very authentic Gumbo and beautiful jambalaya. Funnily enough I don't like the taste of the sausage on its own, but as an ingredient it's so good.
Lol some sausage work that way. I am glad you found a tasty use for it!
So cool you're making the classics! I've made these twice and they're so tasty. The second time, I sweated the onions first, and the resulting sausage held together a little better. The difficult spice to find (for me) is Bay Leaf Powder; not even Penzey's carries it, so I use a coffee grinder to make my own. Also, I make my Chaurice really really spicy, hotter than my Andouille! Thanks for the video.
Thanks, I had to throw this one in there I love the cajun seasonings.
That sound like a nice touch, and a little extra heat never hurt!
Thanks for sharing your expertise. I just purchased this book today. Looking forward to making these recipes.
cant wait to try this one! tks
This one had loads of flavor.
Really great recipes! This one looks like a good one. Going to make it and have it with Cajun rice & shrimp on the side.
Marensky is not making Cajun sausage this is a Mexican sausage yes the green onion and celery with the holy trinity help make it the true Cajun sausage with hot peppers
When, ill get my plane ticket booked!
I have herd of the holy trinity, maybe we can let him off the hook even though those are missing. The seasonings otherwise seemed pretty Cajun. (Noted I am long ways away from Cajun Country)
Yes thats some good stuff there
It sure was.
My new favorite way to cook fresh sausages are in the convection oven
Nice just until the skins are golden brown?
@@duncanhenry exactly
Hello I can’t find the full recipe with the measures, only the transcription Any help?
Hey there Federico, these recipes aren't mine so they are in the book only.
Our page numbers do not match up at all. I wonder why that is, any idea?
Hope you save some for Jalaine!
I did! She really liked this one. I think she is going to make an appearance in one of these.
Love your videos man, I’m wondering if you have or can do anything with venison elk/deer. Thanks buddy
Ham and dill
I really should make a series of those we do loads at the shop but like Mike said the ham and dill is currently the only one up.
I did a spit take on "sausage camo."
lol
You can make a good sausage no doubt about that but you dont know how to cook one a sausage has 4x sides app 3 mins per side will resault in a sausage that is uniform in colour a nice brown and cooked all the way through
Im sorry but if you are gonna host a sausage making channel at least pronounce it correctly. It's not "boo-din"...it's pronounced "boo-dan". ✌️👍
He's a Canuck so he's excused
@@yippikiyay197 Tru Dat.👍
Haha yes my apologies, I hope one day I get to come down to the south for an authentic Boudin making lesson!
Appreciate it man haha
appreciate it