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    You are in: Home / Recipes / Chaurice Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    13 hrs 30 mins

    13 hrs

    30 mins

    Buster's friend's Note:

    A delicious fresh Creole sausage. This recipe is from the blog - - where the author reports liking to "make a decent-sized batch to freeze". Hence the servings is a guess until I make this. Adding this to my growing sausage recipe list to put the Electrolux to work on. The author suggests using a pinch of meat curing salt - Also helpful is this information on linking homemade sausage - Note this recipe does not indicate how much casing to get - definitely a specialty item that will need cold storage. Cook tie is stuffing time. Do chill the meat mixture overnight.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a large bowl and toss thoroughly.
    2. 2
      Cover and let stand in the refrigerator overnight (this step is optional). This helps prevent fat from rendering from the sausage & altering texture/flavor.
    3. 3
      Place all of your grinding equipment in the refrigerator 1 hour before grinding.
    4. 4
      Using the 1/2 inch die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary.
    5. 5
      Make into 10 inch links using natural hog or beef casings. Vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

    Ratings & Reviews:


    Nutritional Facts for Chaurice

    Serving Size: 1 (1066 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 909.4
    Calories from Fat 569
    Total Fat 63.3 g
    Saturated Fat 21.6 g
    Cholesterol 276.0 mg
    Sodium 2274.6 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 4.9 g
    Sugars 2.5 g
    Protein 71.1 g

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