Chaurice Fish Sausage

Chaurice sausage plays an important part in Cajun cuisine. It was originally brought to Louisiana as chorizo by Spanish explorers, and was soon adapted and modified by local population. Chaurice is eaten on its own but it also goes well with beans and as an ingredient in Cajun dishes like gumbo, jambalaya or even with potatoes with sauerkraut. The fish and the seafood is extremely popular in Louisiana so Chaurice fish sausage should go well with many dishes.
MeatsMetricUS
Fish fillets700 g1.54 lb
Pork, regular200 g0.44 lb
Pork back fat or fay trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Thyme, dry2.0 g1.5 tsp
Cayenne pepper2.0 g1 tsp
Red pepper flakes1.0 g1 tsp
Bay leaf, crushed or ground1 leaf1 leaf
Garlic7.0 g2 cloves
Parsley, chopped finely2 Tbsp2 Tbsp
Onions, diced finely60 g1 small onion
Potato starch15 g1/2 oz
Instructions
  1. Grind meat and fish with 3/8" (10 mm) plate.
  2. Mix everything together.
  3. Stuff into 32-36 mm hog casings and link avery 8" (20 cm).
  4. Store up to 2 days in refrigerator.
  5. Cook fully before serving.
Notes
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish