Two sausages. Cajun and Polish.

[SmokyMose]

Good afternoon!
I'd been wanting to try a sausage from meatsandsausages.com for a while called Chaurice, but the Mrs. informed me she probably wouldn't care for it. OK.
I decided to do two 1Kg batches, one of the Chaurice and one of Kielbasa.

Started with a boneless shoulder from GFS, ground it all through a 1/4" plate, separated into 1Kg parts and had 1lb left over for something else.

Mixed the two separately and kept in the fridge overnight.

Next morning I mixed them each with about a half cup of SPC and a little water and stuffed.
Chaurice Kielbasa
Had a couple of pinhole blowouts but nothing devastating and no links lost. I'm blaming the casings.....
Let 'em hang-dry for a couple of hours and moved to the fridge for a night.

I just had to try them so the next day I used my "Early Christmas Present" to cook a couple.
Kielbasa on the left....
The Chaurice is just begging for Red Beans and Rice and the Kielbasa will go for the usual Kraut and fried potatoes or Spaetzle.
Thanks for looking, have a wonderful day and stuff on!
Dan

 

[SmokinEdge]

Those look great to me Dan. Nicely done all around. Delicious.

 

[SmokyMose]

Those look great to me Dan. Nicely done all around. Delicious.

Thank you! I'm very happy with how they came out :-)

 

[smokerjim]

They look tasty from here Dan.

 

[chopsaw]

Those look great Dan . I have a butt to grind tomorrow . Been looking at that Chaurice recipe . He also has the Texas hot link formula . I've made that one it's good .

 

[SmokyMose]

They look tasty from here Dan.

Thank you!

 

[SmokyMose]

Those look great Dan . I have a butt to grind tomorrow . Been looking at that Chaurice recipe . He also has the Texas hot link formula . I've made that one it's good .

Thanks, Rich! The Chaurice isn't really all that "hot and spicy", but the chopped onions definitely makes it different.
I didn't notice anything from the crumbled bay leaf but the flavor must have blended in....

 

[indaswamp]

The Chaurice isn't really all that "hot and spicy", but the chopped onions definitely makes it different.

SmokyMose : if you want an authentic chaurice recipe that is over 100 years old and IS hot and spicey, I have one.....

 

[SmokyMose]

SmokyMose : if you want an authentic chaurice recipe that is over 100 years old and IS hot and spice, I have one.....

I'm interested! I have to eat these up first, though....

 

[indaswamp]

Here ya go:
http://www.jfolse.com/recipes/meats/pork25.htm

 

[SmokyMose]

Here ya go:
http://www.jfolse.com/recipes/meats/pork25.htm

Thanks! That's a lot of onion. I like the celery.
Bookmarked.....

 

[Central PA Cowboy]

Have been eating kielbasa all of my life (grew up in a Polish family) and yours looks awesome! Good work, buddy!

 

[uncle eddie]

Those look about perfect to me. Very nice!

 

[HowlingDog]

Those look great!!!! I gotta adjust my meat/flavor ratio to yours. I usually trim off too much flavor. I want sausage now....

 

[sawhorseray]

Some tasty lookin' links Dan, nice piece of work! RAY

 

[chopsaw]

The Chaurice isn't really all that "hot and spicy", but the chopped onions definitely makes it different.

Dan , I keep coming back for a look . That cooked and cut pic got my attention .

 

[SmokyMose]

Have been eating kielbasa all of my life (grew up in a Polish family) and yours looks awesome! Good work, buddy!

Thank you. I'll take that as a real compliment :-)

 

[SmokyMose]

Those look about perfect to me. Very nice!

Thank you!

 

[SmokyMose]

Those look great!!!! I gotta adjust my meat/flavor ratio to yours. I usually trim off too much flavor. I want sausage now....

Thanks! I actually trimmed about 1 1/2 # off the butt but there was still plenty of fat.

 

[SmokyMose]

Some tasty lookin' links Dan, nice piece of work! RAY

Thanks, Ray.