Chaurice or Fresh Green Onion Sausage

Discussion in 'Sausage' started by foamheart, Feb 17, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am not so sure that this is Chaurice like all the experts say. I never saw any paprika or chili powder in it, but all the experts on the WWW say so. I can't imagine why? But it must be true if its on the WWW right? We don't raise those type chilis or paprika, well not too commonly although we do have a sizable Spainish heritage. Yep, you guesed it we are just a melting pot of nationalities. If you have good food, we gonna steal the recipe and bend it to make it ours.

    The fresh green onion sausage is used a lot with beans. I had not gotten into it because it is not smoked, I love smoking so if it doesn't get smoked its no where close to the top of the list. I ground two butts yesterday, one for more cajun smoked sausage. That stuff I made the other day, well its 1/2 gone already and I only have away a couple a links. I hid it quickly, its that good.

    So why now? Remember this from the other day?

    So I cut up a few fresh ingredients

    Notice that fine mince job, I know, I know, I always do everything by hand but this time I used an old friend.

    This is am old Sunbeam Oscar, I have this and a Junior and they are really nice when its a bit more than I want to do. Veggies, Fruits, Nuts, spices, coffee...... They are pretty nice.

    Going to see what I can stir up and stuff.... be back soon.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Show me yours and I'll show you

    great little chopper... Been using it for years

  3. reinhard

    reinhard Master of the Pit OTBS Member

    I'll be watching.  Looks very interesting. Reinhard
  4. Mr Too  I'm in  

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hey Foam...... Is the house next to you for sale ??????? I think I got some Cajun blood in me.... If not, I at least have the appetite for the food.... And I like Bobby J. too..... but not that Mary L......
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You should have known Mary Lou when she was younger, the college years she was a lot different. LOL Did I say that??
    Last edited: Feb 17, 2015
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Back again.......... Are we ready?

    Remember its fresh.......... And I don't mean it pinched my butt. ya know its been along time since......., well not that kind of fresh anyway.

    Talk about make ya want a big pot of white beans, the aroma and the smell imprinting.

    Half done.

    Both done and knotted/linked.

    See all those green onion tops? I am going to say I used green onion thru out. Some folks for some reason will use red/white/yellow onions with the tops. Seems kind of silly if ya you got green onion tops, what else would you do with the bottoms.

    I had a couple of small links left over so I did the fry test....LOL I had just puntured the casing before they blew up....LOL

    About the time you see the nice caramalzation of the casing, I would hunk it up in probably about three pieces per link and throw in the bean pot. Thats just the way I do it, others have other ways I am sure.

    Lets see the Bear view. Remember I perforated the casings just before removing them.

    If you are planning a date the week of eatting these, at least be a gentleman and offer her some sausage so she too can stand a fighting chance, otherwise, no huggie body suckie face for you.

    Actually this picture looks better maybe....... <Munbles> Both taste the same.

    Lastly I'll share the recipe with you and I'll tell you IMHO you could cut back on the Cracked black. But as I am getting older hot foods just don't have the same appeal they did. Maybe reduce it to 2 tablespoons.

    Chaurice Sausage (Fresh Green Onion)

    10 lb                     medium ground pork (about 70/30)

    2C                         Green Onions Whites (Minced)

    2C                         Green  Onion Tops (Minced)

    1C                         Celery (Minced)

    ½ C                        Parsley (Minced)

    ½ C                        Fresh Garlic (Minced)

    ¼ C                        Sea Salt

    ¼ C                        Cracked Black

    1 T                         Cayenne

    1T                          Thyme

    Last thing it is fresh sausage, needs freezing. That means probably 3 months, 10 lbs. in 3 months is a load of beans. I would think about halfing the recipe.

    Also I googled it and looks around here, I was surprized most added allspice or cinnamin, or paprika, or red chilies. I have not seen these as I mentioned, it may make a better sausage but again I was looking to make what I knew.

    While I was making these I turned out somemore of the cajun smoked sausage, Probably smoke tomorrow. They look like this in the reefer....LOL

    Thats it for tonight. Oh and HAPPY MARDI GRAS!!

    PS:: You know after some thought and so re-tasting of what was ate, I think next time I would attempt this with a little sugar of some type to knock the sharp edges off the onion.
    Last edited: Feb 18, 2015
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam ,the sausage looks great !!!
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  11. reinhard

    reinhard Master of the Pit OTBS Member

    Did great again Foam!!  My smoker has been a little quiet lately with this cold weather we have had.  10 below right now.  That sausage frying makes me feel a little warmer though.  Reinhard
  12. Man !!!   You have got to send me samples of that.  Nice Job.     [​IMG]

  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is some beautiful looking sausage!
  14. ajsmokes

    ajsmokes Meat Mopper

    Looks freakin delish
  15. chef willie

    chef willie Master of the Pit OTBS Member

    Nice job Kevin.....Chaurice was one of my first sausage making experiences.....look so good.....Willie
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Thank you, I appreciate it.
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well its not smoked, but its in the freezer now all bedded down for the next pot of beans. Its kind of funny Pop asked me last night what I would use in the next pot of beans? Cured smoked hocks? Cured snoked trotters? Cajun Sausage sausage, Andouille, Bacon or green onion bacon...... I better start a pot of beans. LOL!

    Going to check the sausage in the smoker now.....
  18. Foam, give the onions a 5 minute blanch in some simmering water to kick down that onion bite. Won't even need the sugar...unless you like a bit of sweet in your life.
  19. timberjet

    timberjet Master of the Pit

    That stuff looks spectacular. I must try this. 
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, you know your post reminded me I have fresh cabbage in the reefer in the garage!

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