Chaurice Sausage

Chaurice Sausage

saucisse chaurice de porc

red fleur seperator

pork chawree saasige

Creole hot sausage — fresh, not smoked. The spice is present but it earns its place. Chaurice goes into the pot early and gives everything to what surrounds it — the beans, the greens, the broth. It doesn't take over. It builds. Made from heritage pork, ground and seasoned the way it's been done in New Orleans kitchens for generations.

 

$17
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Recipes from the Journal

featuring our Chaurice Sausage

Chaurice & White Bean Gratin

Chaurice & White Bean Gratin

Chaurice & White Bean Gratin is cassoulet logic built for a weeknight: white beans, aromatics, and Chaurice baked until the edges tighten and the top goes bronze.

Make this
Black Pepper Biscuits with Chaurice & Hot Honey

Black Pepper Biscuits with Chaurice & Hot Honey

This came together one morning when I’d planned on a toast, maybe with a shrimp gravy, but we were out of decent bread.

Make this
Ingredients
Pork Shoulder, Kosher Salt, Smoked Paprika, Crushed Red Pepper, Dried Oregano, Dried Thyme, Black Pepper, Onion Powder, Garlic Powder, Natural Pig Casing
Cooking Instructions
We cold smoke all our andouille sausage to an approximate temperature of 165° F;. Though with all meats you should cook all of our meats to at least to 165° F or the USDA recommended cooking temperature for pork.