Chaurice style sausage

More sausage. This month I had help from my friends Anders and Hasse who contributed more with moral support than hands on support.

Chaurice is a creole / cajun sausage that is eaten as is and used in jambalayas and gumbos.

Chaurice sausage.

Ingredients in the original recipe:

• 1.8 kg pork butt
• 0.45 kg pork fat
• 2 tbsp of salt
• 2 tbsp of thyme
• 4 cloves of garlic
• 1 tbsp of cayenne pepper
• 1 tbsp of paprika
• 1.2 dl finely chopped onion
• 5 tbsp of parsley
• 1 bay leaf

Our ingredients:

• 2.2 kg pork collar
• 0.2 kg pork fat
• 2 tbsp of salt
• 2 tbsp of thyme
• 4 cloves of garlic
• 1 tbsp of cayenne pepper
• 1 tbsp of paprika
• 1.2 dl finely chopped onion
• 5 tbsp of parsley
• 1 bay leaf
• 4 dl bread crumbs
• 4 dl water

There were a lot of onions and I was a little hesitant when we mixed it with the minced meat but it was not noticeable in the cooked sausage.

Seasoning. 

I used the same kind of meat as I used for the andouille sausage, pork collar. At the moment it has been the cheapest  cut. I should find a recipe for beef sausage for the November sausage, forcing my self to use a new cut.

Meat, pig's collar.

We chopped the meat into dices and minced it together with some pork fat.
With some imagination it is visible in the picture that the grinder is placed a bit lower than the one used last time. This is another electrical grinder, which I liked better because it was lower.

Minced meat and some pork fat.

Add the spices, onion, parsley, bread crumbs, water and mix it all together.

Minced meat and seasoning.

After mixing it thoroughly it is time to taste.
Hasse's children got something else for lunch.

Two to the chefs and something else for Hasse's children

With the taste approved it is time to stuff the hog casings and now there is an action shot.

Finally, a picture of the stuffing process.

 After a lot of cranking, some swearing, and a lot of pushing sausage meat there is one long sausage.

A long sausage.

Now the only thing left is to tie the sausage.

Tied sausages.

As the keen-sighted can see in the last picture. One of the sausages burst when I tied it. When it happens just keep your cool and continue to tie the rest of the sausages, and eat it before someone else sees it.

Notes

The boneless collar may be sufficiently fat as it is. Now I have tried twice using a little extra fat and I do not think it made ​​any difference.

Furthermore, it is perhaps useful to make two or three different sausages on about five kilos of meat, total, to utilize the hog casing better.