March 28, 2015

Here’s another sausage recipe we’ve made a few times and enjoyed:  Creole Chaurice Sausage.  The recipe comes from the Times-Picayune Creole Cookbook from 1904.  Andouille is the Creole sausage that everyone’s heard of, but a well-made chaurice deserves as much recognition.  Its name indicates Spanish roots related to chorizo.  Chorizo has evolved along divergent paths, so […]