Creole Chaurice Patties Recipe
Similar to Spanish Chorizo, which is often used in Paella, Chaurice is often used in Gumbos, Jambalayas, and in other dishes such as Red Beans and Rice. Although Chaurice is usually stuffed into a sausage casing, it can be cut into rounds and pan-broiled or grilled and served in a French roll with spicy Creole mustard.
Making Chaurice or any sausage at home can be time consuming and requires special equipment such as a meat grinder. However, you can adapt most recipes by substituting bulk pork sausage for the pork butt, adding the seasonings, and then forming the sausage mixture into patties. Patties are delicious served with eggs for breakfast or can be broken up and added to Red Beans and Rice or most any recipe calling for spicy sausage
Pan-broiled Chaurice Patties
Makes about 2-1/2 pounds
3 teaspoons chili powder
4 tablespoons paprika
1-1/2 teaspoons cayenne
1-1/2 teaspoons ground cumin
3/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 pounds bulk pork sausage
4 large cloves of garlic, minced
Mix together the dry herbs and spices in a large mixing bowl. Add the sausage and garlic; mix well. At this point, you can either cover the bowl with plastic wrap and refrigerate overnight or immediately shape chaurice mixture into 1/4 inch thick patties and cook.
Place patties in a cold skillet and cook on medium for 11 minutes. Flip patties and cook for another 4 minutes prior to serving. Make sure the center of the patty reaches 160°F and is no longer pink.
Remove the cooked chaurice patties from the skillet and drain on paper towels.
Freeze uncooked patties for up to three months.
You can shape the chaurice mixture into any shape you like. Be sure to adjust cooking time as necessary, depending upon thickness. For little cocktail nibbles, shape into little balls the size of malt-ball candies; cook as above. Serve with Creole Mustard.
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