Chaurice

Chaurice is a hot, spicy sausage made in Louisiana used to flavour dishes.

It's made from pork, garlic, onion, salt, cayenne pepper and red pepper flakes, pressed into cases.

Chaurice is traditional in Creole cooking, but is also used now in Cajun cooking.

Cooking Tips for Chaurice

As a fresh sausage, it needs to be cooked.

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See Also: Andouille Sausage

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Andouille Sausage, Andouillette, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Brühwurst Sausages, Chaurice, Chipolatas, Chorizo (Mexican), Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Lincolnshire Sausage, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Pan Sausage, Potato Korv, Texas Hot Gut Sausages, White Hots, Wieners, Zwyczajna Sausage

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Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak