A good, basic, green onion fresh sausage.
This is very similar to the recipe that Chef John Folse uses here http://www.jfolse.com/recipes/meats/pork25.htm There are other recipes that include more red things (paprika and chili powder) which make it more similar to either the Spanish or Mexican chorizo.
In the heart of Cajunland, however, chaurice remains a “green” sausage, full of green onions, parsley, and garlic. Green onions and elephant garlic grow well down here in the South, and the cajuns are all about using what grows around them. Feel free to use more quantities of garlic. You can also add a few pounds of fat back (available from a butcher) to get the higher fat content recommended. We have found that these do just fine on the grill, but will need a little olive oil to pan fry them in a skillet, especially if you make patties instead of links.
- 4 pounds fresh ground pork
- 1 to 1 1/2 green onion, chopped
- 6 to 10 cloves garlic (about 1/4 cup), minced
- 1 cup minced onion
- 1/2 to 1 cup fresh parsley, minced
- 1/2 teaspoon cayenne
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoon iodized salt or 2 1/2 tablespoons kosher salt
- 2 teaspoon fresh ground black pepper
It’s cheaper to grind your own pork. A pork butt is usually on sale about once a quarter; that’s a good time to stock up.
Once the pork is ground, combine it with all the remaining ingredients. Mix it by hand. When everything is fully incorporated, return it to the fridge and let sit for one hour.
Remove a small patty size, and cook it to taste for seasonings (salt, mainly).
Use the instructions on your sausage stuffer for stuffing the casings.
After the links have been formed, they benefit by letting them air dry for a day, or overnight. Then freeze them into four, one-pound packages for the freezer.
Here are my additional guidelines, and lessons learned:
Great for grilling and serving in 1 inch bites with some creole mustard and BBQ sauce for dipping, or serving pan-fried with red beans and rice.