This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It's great with white or red beans, and good for breakfast too, with eggs!

Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.

Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length.

YIELD: Approximately 18 servings.


sausages and seasoning meats page | creole and cajun recipe page
the gumbo pages | search this site

Chuck Taggart   (e-mail chuck)