How To make Chaurice Sausage

South Carolina Onion Sausage | Celebrate Sausage S04E02

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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) -





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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 Chaurice sausages

Similar to chorizo, these Creole/Cajun pork sausages have a spicy kick to them. They are full flavored, delicious, and fun to make.

See the full recipe on my web site at:


And some people tell me my voice has a natural ASMR quality.

Cajun Andouille Sausage

According to Spuddy Faucheux, “Andouille is a German sausage with a French name.” Spuddy offers a hands-on Cajun Cooking Experience in Vacherie, Louisiana. Participants will learn all about cooking authentic Cajun cuisine in addition to Spuddy sharing his valuable cooking tips, tricks & techniques. FOR MORE INFO:

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.


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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

Chile Relleno Sausage - How To Make Sausage

Thank you for watching this how to make sausage video. On this video, I take one of my all time favorite Mexican foods and make it into a sausage. This Chile Relleno Sausage has a ton of flavor, especially with the Mexican Chihuahua cheese and fire roasted poblano peppers. If you like making sausages and you happen to like chile rellenos as well, this is the sausage recipe for you.

Thanks for watching
Smokin Joe

Order your PS Seasonings, High Temp Cheese & Casings I Used Here -

Order Your PK100 Smoker here -

Order Your MEAT Sausage Equipment Here- Order your MEAT processing equipment here -

Order Your ThermoPro Wireless Thermometer here -

AMAZON LINKS
Jealous Devil Pellets -
Jealous Devil Lump Charcoal -
Pistol Grip Injector -
16 Mesh Black Pepper Used In My SPG -
Pickling Spices -
Dukes Mayo -
Fleur De Sel (Salt)-
Cut Resistant Gloves -
Pizza Screens -
Nitrile Gloves (Black)-
RODE Mic Set Up -
Nikon D5600 Camera -

Order Your Dalstrong Knives Here and Save 10% -

Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off)

Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-

Here are the ingredients I used for this recipe:
15 pounds shoulder clod (you can use brisket)
10 pounds pork shoulder
160 grams KOSHER salt
45 grams black pepper
25 grams ground cumin
45 grams paprika
45 grams mild chile powder
10 grams hot chile powder (optional)
45 grams granulated garlic
45 grams onion powder
10 grams oregano
5 teaspoons speed cure (pink salt)
2.5 pounds roasted poblano peppers
2.5 pounds queso Chihuahua

Making Fresh Cajun Pork Sausage

How I make fresh cajun pork sausage