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.