Chaurice making with Q-View.

Discussion in 'Sausage' started by fpnmf, Dec 6, 2010.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Heres' the recipe I used.

    Same place I got the andouille from.

    Chaurice Sausage Recipe

    3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
    1 Medium Spanish Onion, Chopped
    3 Tbsp Fresh Garlic, Minced
    1 Tbsp Fresh Thyme Leaves, Chopped
    4 Tbsp Paprika
    1/2 tsp Cayenne
    1 tsp Cumin
    1 Tbsp Kosher Salt
    1 tsp Crushed Red Pepper
    1 tsp Fresh Ground Black Pepper
    4 tsp Chili Powder
    1/4 tsp Ground Allspice
    1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)

    Combine all ingredients in a large bowl and toss thoroughly.
    Cover and let stand in the refrigerator overnight (this step is optional).
    Place all of your grinding equipment in the refrigerator 1 hour before grinding. Using the 1/2″ 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. Follow my instructions for Linking Homemade Sausage. I make my Chaurice into about 10 inch lengths. When finished, I vacuum seal the links into individual portions and freeze. They will keep indefinitely in the freezer.

     He says he smokes his occaisionally...I knew I was gonna smoke it.

     I had 3 butts for about 9 lbs. Decided to make it easy and do 6 lbs of chaurice and the rest into breakfast sausage.

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    I tried to butterfly the butts...not good but was good practice.

    Cut 6 lbs into 1 inch chunks mixed the spices,pink salt  and into the fridge for 24 hours.

    Ground what was left into breakfast sausage with Pops recipe.

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    Next day ground it up and stuffed it. Then into the MES at 100 for a hour to dry, then Pecan in the AMAZAN,raising the temp

    a little at a time.5 hours later it's looking good.

    Made a patty to test.

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    Learned a lot. Will use a larger tube next time.

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    Into the cold water bath then back into the fridge.

     The Woman says it's too spicy for her. Spoil sport.

     Guess I'll just have to eat it all by myself.
     
    Last edited: Dec 6, 2010
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good!

    Don't ya hate when you gotta eat it all yourself???[​IMG]

    Bear
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I like that recipe and the sausage looks great! Thanks for sharing

    Dan
     
  4. smokeamotive

    smokeamotive Smoking Fanatic

    Gonna have to try that one. I bought some at the store once and it was very greasy and grainy. not too tasty. prehaps some homemade is the ticket. Looks great!
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks fellas. I had a good time making this.
     
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Looks good.... nice work. they'll be gone fast
     
  7. roller

    roller Smoking Guru SMF Premier Member

    Great job..How does that mixer do for grinding your meat?
     
  8. squirrel

    squirrel Master of the Pit OTBS Member

    That looks awesome. I really like that recipe too. I just got the attachment for my kitchenaid. I have only used it once for grinding steaks for hamburgers. Seemed to work fine.
     
  9. thebarbequeen

    thebarbequeen Smoking Fanatic

    That looks and sounds delicious! What is the recipe source?
     
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I have been wanting to make some Chaurice for a while. Someone I work with said that it was a great breakfast sausage. I finished my final yesterday, once my stuffer comes in from Cabela’s I think I may have to give it a try……I heard they were really good...... and I thing this recipe makes them sound even better......SB

     
     
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Works great. Of course this is my first grinder...hahahaha. I have ground meat 5 times and no troubles so far.



    http://www.nolacuisine.com/2005/09/22/chaurice-sausage-recipe/  


    Chaurice is usually a fresh sausage. I love it smoked..used pecan dust.
     
    Last edited: Dec 8, 2010
  12. cycletrash

    cycletrash Meat Mopper

    I'll will help you eat it ! looks good
     
  13. princess

    princess Smoking Fanatic

    They look gorgeous. Chaurice? Is this like Chorizo? Sounds spicy! Mmmm.. They look WONDERFUL!! Are they considered fully cooked then?

    I've always thought of myself as a bit of a sausage enthusiast, but this is new to me!!
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    It is similar to Chorzo. Very spicy ,,oh yeah. Yes, fully cooked, they got up to 155 in the smoker.

     I like Cajun, Creole food.   Got the andouille recipe from the same place. I also love Chuck Taggarts  Gumbo Pages. His Red beans and rice recipe is absolutely the best.

    I use a different recipe for jambalaya tho.  Here's Chucks addy.

    http://www.gumbopages.com/recipe-page.html  
     
    Last edited: Dec 8, 2010
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    The recipe looks good and I bet it will turn out some good sausage too. I might just have to give it a try.
     

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