Chaurice sausage

Chaurice sausage

The Hang Fire Cookbook

We’re big fans of Louisiana sausages. Pronounced ‘sha-rees’, the intense spice is the key characteristic of this traditional, fresh Creole sausage. Chaurice is similar to Spanish chorizo but without the curing process, and is a main ingredient of jambalaya and gumbo. This sausage is a spicy one, bear that in mind when you’re adding it to your dishes. Have a read of our helpful sausage-making tips below before making these.


Quantity Ingredient
1 teaspoon prague powder, (see recipe note)
1.25kg boneless pork shoulder, cut into 5cm cubes
225g pork back fat, cut into small cubes
1 medium onion, finely chopped
4 teaspoons paprika
3 teaspoons chilli powder
3 teaspoons finely chopped garlic
1 tablespoons fine sea salt
1 teaspoon chopped fresh thyme leaves
1 teaspoon chilli flakes
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon fresh cracked black pepper
1/4 teaspoon ground allspice
natural hog casing, 5m x 36/40 (soaked overnight in water and drained)


  1. First, put the coarse blade of your meat grinder in the freezer. In a large bowl, combine the Prague Powder #1 with 1 tablespoon of water to dissolve. Add the remaining ingredients apart from the hog casing and mix well. Refrigerate for at least 1 hour.
  2. Pass the meat through a meat grinder fitted with your coarse blade. Return the mix back into the bowl, cover tightly with cling film, and refrigerate overnight.
  3. The next day, test the seasoning of your sausage mix. Heat a dash of oil in a pan and fry a small piece of the sausage mix over medium heat for a few minutes, until thoroughly cooked. Taste and add more seasoning if necessary.
  4. When you’re ready to make your sausage, turn your kitchen tap on to a slow, steady flow. Hook the hog casing over the end of the tap and flush with water for a few minutes. Squeeze all of the water out of the casing. This is a good time to check the casing for any holes in the casing, if any water comes spouting out, cut that bit out and check another piece.
  5. Using the sausage attachment on a stand mixer, push about 1 metre of casing on the hose attachment and tie the end. Start slowly feeding your mix into the casing, holding the sausage as you go. (You might find it useful to have a large bowl handy for the sausage to drop into.) When you have the individual sausage length you’re after, stop feeding the meat through, pinch the sausage casing with your thumb and forefinger and twist to whatever length you like, about 15–20cm is about right.
  6. You can smoke your sausages according to the instructions or grill or pan-fry them with a little water added and use them in any dish you want. The sausages will keep for 3–4 days in the fridge and freeze very well for up to 3 months.


  • Oak, Beech or Cherry

A note on Prague Powder #1

  • We recommend using this so you can keep your sausage making adventures safe for you and anyone else eating them. It has a combination of table salt and sodium nitrite, which not only helps prevent the build up of nasty bacteria but also preserves the colour of the meat, preventing it from looking grey when cooked. Read the instructions on your packet of Prague Powder #1 carefully, it’s potentially harmful if not used in the correct way.

Sausage-making tips

  • When making sausage, it’s helpful to keep the blades and the chopping bowl in the freezer. We go as far as to stand the chopping bowl in an ice bath to keep the minced meat as cold as possible. Be methodical and keep your equipment clean and sanitised, washing it immediately after use, and keep work surfaces free of debris. Making sausage can be a messy business.

    Fat tastes good: There are a couple of options with adding pork fat: either add chopped up pieces to your sausage mixture (think black pudding fatty bits), or grind the pork fat as in the recipe above depending on the texture you want. We like to freeze the fat before it’s cut, making it easier to chop up or go through the grinder.

    Gimme some skin: We always recommended using natural casings. Collagen skins, although much easier to work with, won’t really give you that sausage ‘snap’ bite, or that authentic sausage texture. Hog casings are a little easier to work with than sheep casings. However if you want a thinner sausage, try switching to the smaller, sheep casings. You’ll likely need to soak the natural casings overnight.
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