- Home
- Main Dish
- How To make Chaurice(4) (Creole Pork Sausage Making)
How To make Chaurice(4) (Creole Pork Sausage Making)
7 pounds Fresh pork
2 large Onions
chopped
1 Clove garlic :
crushed
2 tablespoons Salt
2 teaspoons Fresh ground black pepper
1 teaspoon Crushed chili pepper
1/2 teaspoon Paprika
1/2 teaspoon Cayenne pepper
3 Sprigs parsley -- chopped
1/2 teaspoon Allspice
1/4 teaspoon Powdered bay leaf
5 Yd sausage casing
Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly.
Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.
[-=PAM=-]
How To make Chaurice(4) (Creole Pork Sausage Making)'s Videos
Homemade Tuscan Sausages
These sausages intrigued me because one of the ingredients is sun-dried tomatoes. I made my sausages mild, but you can make them spicy by adding cayenne and/or red pepper flakes.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
Making a Roasted Turducken Sausage
Today we are making a Roasted Turducken Sausage.
You can find a printable recipe for this Turducken Sausage here:
Knives Used in this Video (get 10% off automatically):
Dalstrong Chef's Knife (Frost Fire Series):
Dalstrong Boning Knife (Crusader Series):
Items used in this video:
Kitchen Boss Immersion Circulator:
Kitchen Boss Vacuum Sealer:
Thermapen MK4:
Sausage Stuffing Horn Cleaners:
#12 Grinder:
Kitchen Aid 7 qt Stand Mixer:
20# Electric Sausage Stuffer:
100mm (4 inch) sausage casings:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:
Companies we use for our projects:
Dalstron Knives:
Sausage Maker:
Hailey Homes Custom Cutting Boards:
Thermaworks:
New England Cheese Making Supply Company:
If you need anything from Amazon you can help us out by using this link to get there:
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Kitchen BossSous Vide:
Commercial grade Sous Vide:
Chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):
EQUIPMENT LINKS
Small accurate Scale for spices:
Large Capacity Scale:
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
How to make Chaurice - A New Orleans Culinary Staple
Today we are making a Creole Sausage that reigns supreme in the Big Easy. Chaurice is a fresh pork sausage that can be eaten by itself or added to a dish.
Help support our channel through PayPal:
You can find a printable version of this recipe here:
Here's what we used in this video:
Bella's Cold Smoke Generator:
Professional Torch:
Kitchen Aid 6Qt:
Sausage Stuffer:
Meat Grinder:
Sausage Pricker:
InstaCure #1:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here:
The largest selection of the best quality casings for sausages/salami:
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth):
Humidity & Temperature Monitor (bluetooth):
InkBird Controllers temp & Humidity:
Meater Plus (wireless thermometer):
Sausage Pricker:
Butcher Twine & Dispenser:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Ink Bird Sous Vide:
Accurate Thermometers
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Portuguese Spicy Chourico (Sausage)
Hello Everyone! I appreciate you stopping by:) This is a my Grandmas Portuguese Style Smoked Chourico, and you can use any cut of meat for example, pork leg or pork roast for this recipe works great..Give this a try you wont regret it!!!. :)
This Recipe is for 5 pounds ( Pork loin or Pork leg). I use 10 pounds of Pork loin in this Video so you would need to double the recipe if you use the same and make sure to use at least 15 % fat in this recipe and test the salt before stuffing the Casting by frying a little in pan, and please subscribe as I need 1000 Subcribers to continue making videos and growing this channel. Thanks for coming by!!!♥️
1/4 cup Smoked Paprika
1/4 Table Salt or to taste you can use a little less to start and adjust if needed
1Tbsp Ground Black Pepper or white pepper use less as it is a little stronger
1/4 to 1/2 cup Sambal Chilli paste or red pepper paste. I use red pepper paste usually but also Samal chilli paste if I dont have pepper paste around.
6 chopped Garlic Cloves
1 to 2 cups Red wine and adjust if needed
Marinade should be fairly moist.Keep in the fridge for at least 2 to 3 days for best results and mix 1 or 2 times during marination if dry add a little wine and continue marinating. Fill Casings and spread evenly in smoker at a low smoke temperature. keep an eye on them they should look dried up when finished and some may be ready before others it all depends how much you fill in your smoker. Smoke for 8 hours, but keep an eye on it it maybe ready sooner:)
Enjoy!!! its so good on its own and in many recipes????
South Carolina Onion Sausage | Celebrate Sausage S04E02
Join this channel to get access to perks:
Today we are making the South Carolina Onion Sausage
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase.
The giveaway for the stuffer has been awarded. Check the pinned comment for what's available.
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Non Fat Dry Milk:
Natual casings:
5 lb Sausage Stuffers:
# 12 Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Custom Cutting Board:
Sausage Pricker:
Kotai Chef Knife:
Thermapen ONE (meat thermometer) -
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
Items we use often:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
How to make Italian Sausages at home
Homemade Italian sausages can be seasoned the way you like them and can be made without chemicals if you cook them properly or store them correctly. You'll need a meat grinder / sausage stuffer, which is easily obtained. Best of all, making your own sausages at home is a lot of fun.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.