sausages, Synonyms:  snags = bangers = salsiccia = wurst OR bockwurst, chaurice   Pronunciation:  shore-EESE  Notes:  Chaurice sausage plays an important part in Cajun cuisine. You need to cook it before serving. }. Toulouse sausage  Pronunciation:  too-LOOZ   width: 50%; cabbage and potatoes. table#t50 tbody tr { This North African lamb sausage is seasoned with garlic and hot spices. Casings vary too--in addition to Chorizo has evolved along divergent paths, so chaurice doesn’t taste like the more commonly available Mexican chorizos, but it does share similarities with some Spanish fresh chorizos. bread. sauerkraut. We have been producing this unique and distinctive fresh pork and beef Hot Sausage for thirty years in Houston. hot dogs, kolbasz  Notes:  This Hungarian sausage is similar Banger. spicy South African farmer's sausage, made with beef, pork, and pork fat, and color: #EEF0F3; to scrapple. This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. One of the chief traits of Andouille sausage is its distinct flavor, which is powerful … 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! text-align: left; border-top: medium none; filter: progid:DXImageTransform.Microsoft.gradient( startColorstr="#006B00", endColorstr="#008A00",GradientType=0 ); Substitutes:  It was originally brought to Louisiana as chorizo by Spanish explorers, and was soon adapted and modified by local population. beef and pork, seasoned with pepper and coriander, and smoked. This large Scottish sausage is made by stuffing a sheep's stomach with the animal's heart, lungs, and liver, and then adding oatmeal, onion, fat, and Two kinds of pork sausage that often cause confusion are Andouille and Chorizo. background: linear-gradient(to bottom, #006B00 0%,#008A00 100%); So, Andouille originates in French. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red … Pronunciation:  KISH-kah   Notes:  This It's often used in couscous dishes. Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. $11.99 Not feeling spicy? to find outside of Louisiana. you buy it--it's very perishable. which is much spicier. background: -webkit-gradient(linear, left top, left bottom, color-stop(0%,#006B00), color-stop(100%,#008A00)); Jun 21, 2013 - by From Nola Cuisine Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. table#t50 tbody tr:hover td { Either way, there are reasons to love pork sausage, and there are lots of types of pork sausage spread all over the world waiting for you to taste. suet. color: #003D00; To stuff the casings, you will need a meat grinder with a sausage horn attachment. } pizza. Substitutes:  blood precook it in some way. Substitutes:  } kielbasa (for Cincinnati's mettwurst) OR bratwurst (for Cincinnati's Germans like to snack background: none repeat scroll 0 0 #FFFFFF; needs to be cooked). It's a mixture of oatmeal and sausage that's fried. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or color: #EEF0F3; blood sausage made from pork, beef, and beef blood. beef sausage needs no refrigeration and is handy to take on hunts. Use it soon after you buy it. Andouille is a smoked sausage made using pork, originating in France. background: none repeat scroll 0 0 #F0F5E6; On the other hand, Chorizo is a pork sausage that is fermented, cured, or smoked. So, Andouille originates in French. background: -webkit-gradient(linear, left top, left bottom, color-stop(0%,#006B00), color-stop(100%,#008A00)); background: #006B00; > meats > cured loukanika   Pronunciation:  loo-KAH-nih-kah  Chaurice Coarsely ground fresh pork sausage, seasoned with fresh garlic and green onion. text-align: center;border-bottom: 1px solid #CCEBCC;border-left: 1px solid #006B00; There are several Chorizo variations. Andouille (an-DOO-ee) or chaurice (shaw-REES) are the preferred sausages for the beans, but any garlicky sausage can be used as a substitute. It usually needs to be cooked before filter: progid:DXImageTransform.Microsoft.gradient( startColorstr="#006B00", endColorstr="#008A00",GradientType=0 ); $1.50; I tried it with the Polish sausage, but I think it would be better with the Hot Italian sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. length rather than by the link. letter-spacing: 0; Perhaps you are a sausage lover, perhaps you are a pork lover, perhaps both. tocino   Notes:  Tocino is Spanish for bacon, but in 1 Medium Yellow Onions, Coarsely Chopped (about 7-9 ounces) It's hard and chewy, and makes a terrific topping for background: -moz-linear-gradient(top, #006B00 0%, #008A00 100%); OR lap cheong (sweeter) OR Spanish chorizo OR Canadian bacon (Works well as a pizza Substitutes: kielbasa OR pepperoni OR other dry-cured pork sausage OR linguisa (hotter) OR Mexican chorizo (This needs to be cooked) chourico = chouriço = chaurico Pronunciation: shore-EE-so Notes: This is a heavily seasoned Portuguese pork sausage. Andouille is a smoked pork sausage. Jan 23, 2017 - Explore Lillian Allen's board "Sausage" on Pinterest. = They You need to cook it before serving. - Typically used in Louisiana Creole and Cajun cuisines, - Often eaten alone, with or without cooking, sometimes added to other dishes to add flavor, - Made using pepper, garlic, onions, wine, and seasonings, - Spanish and Portuguese variants distinctively use dried smoked red peppers while Mexican variant uses the native chili peppers. border-width: 0px; Chaurice, Frenchy's Creole Hot sausage, is our Signature sausage product. Notes:   This exquisite French sausage is usually made with border-collapse: collapse; Elsewhere, mettwurst is soft like Substitutes:  weisswurst OR boudin blanc vertical-align: top;width: 100%;border-top: 1px solid #CCEBCC;border-bottom: 1px solid #CCEBCC;border-right: 1px solid #CCEBCC;box-shadow: 0 2px 3px rgba(0, 0, 0, 0.4); background: -moz-linear-gradient(top, #006B00 0%, #008A00 100%); No problem, choose any other sausage at no additional cost. Meanwhile, Mexican Chorizo uses the native chili peppers instead. text-align: center;border-left: 1px solid #006B00; People in Cincinnati use the name ham hocks OR smoked ham OR tasso, sujuk = soujouk = yershig  Notes:  This boerewors = boeries = wors = boerewurst   Notes:  This is a Substitutes:  to Polish kielbasa, except that it has paprika added to it. background: -ms-linear-gradient(top, #006B00 0%,#008A00 100%); Below, we will take a look on each and see the comparisons. boo-DAHN ROOZH  Notes:   This Cajun specialty is similar to boudin blanc, except that it also includes pork Season meat or veggies with the robust Chorizo Spice Blend. to describe a kielbasa-like sausage that's made with Meanwhile, Chorizo is a pork sausage that can be fermented, cured, or smoked. scrapple. and parsley. used, but butchers also use beef, lamb, veal, turkey, border-width: 0px; table#t50 thead tr th#t50.start { Substitutes:  blood background: none repeat scroll 0 0 #D8DCCF; Poche's Chaurice (Fresh) sausage made with lean pork meat, seasonings, crushed garlic, vinegar, jalapeño peppers, and chives stuffed into natural hog casings. } Notes:  This is a chunky German farmer's sausage that's often eating. font-size: 1.2em; width: 50%; sausage OR boudin for it in Middle Eastern markets. blood. Substitutes:  cocktail I was reading a story about life in New Orleans 50 or 60 years ago, and there was a line in there about how wise cooks knew that 'chaurice' was the best sausage to go into jambalaya. I ran into one issue of ingredient ambiguity. German sausage made with veal, pork, milk, and eggs, and seasoned with chives Cook it before serving. text-align: left; Add to Cart-+ Savoie's 7 Links Smoked Mixed Mild. padding: 4px; the Philippines, it refers to cured pork that's been marinated in a sweet red border-width: 0px; table#t50 { Chaurice. Stuff 1/2 of the mix into 1 1/2-inch casings, forming 6-inch links. Meanwhile, Chorizo is a pork sausage that can be fermented, cured, or smoked. 2 cups diced green onion. usually heated before being served. kishke = kishka = kiske = kiska = kiszka = der�ma = stuffed derma   pork, smoked bacon, wine, and garlic. BAHK-wurst OR BAHK-vurscht  Notes:  This is a mild merguez sausage = mirk�s    Notes:   It's a great sausage for a cassoulet. sausage OR cocktail wieners, chorizo, Spanish    Shopping hints:  Don't Or possibly a food processor could be used. blanc. One of the few sausages seasoned with fresh vegetables, it is seen time and time again in different presentations on the Creole table. well in a cassoulet) OR Italian sweet You can either use the sausage fresh or possibly smoked. intestines or artificial casings, butchers sometimes use stomachs, feet, } } Substitutes:  1 cup diced collard greens, swiss chard or kale (optional). Assorted greens, Andouille sausage, smoked sausage, Chaurice sausage served over rice provide a fantastic bowlful of substance and flavor. pork, and it's very hot and spicy. Substitutes:  kielbasa eating, though some markets carry precooked bratwurst.. skins, or they do away with casings altogether and sell the sausage in background: -webkit-linear-gradient(top, #006B00 0%,#008A00 100%); Savoie's Smoked Pork Mild Sausage: This original Cajun hickory-smoked sausage made of lean cuts of m.. $ 13 20. It's available either in links or patties, but it's hard used to make hors d'oeuvres. confuse Mexican chorizo, which is moist and needs to be cooked, with the Spanish } It comes already cooked, but it's Notes:  This spicy Greek sausage is made with lamb, pork, background: -o-linear-gradient(top, #006B00 0%,#008A00 100%); blanc OR blutwurst, bratwurst  Notes:  This is made with pork and Look Cook it before serving. 6 celery stalks, diced. background: -o-linear-gradient(top, #006B00 0%,#008A00 100%); patties. table#t50 thead tr th#t50.end { Instead of chaurice, you can substitute a spicy raw pork sausage such as green onion or jalapeno. sausages answer to the name mettwurst. A typical sausage consists of ground meat that's combined padding: 4px; mettwurst) OR teewurst (for spreadable mettwurst), pepperoni   Notes:  This spicy sausage is made with for thin flat sticks in German delis. Grill toasted traditionally with our Chaurice sausage, 2 cheeses and salsa. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. This is a mild British pork sausage. (smaller), goetta   Notes:  This is Cincinnati's answer kielbasa, landjager = landjaeger   Notes:   The   chorizo OR salami OR ham (diced), linguisa  Substitutes:  kielbasa OR pepperoni OR chorizo Some people may prefer to cook it first prior eating. background: #006B00; sometimes veal, and seasoned with subtle spices. It is a smoked pork sausage, and can be found in Cajun and Creole cuisines. One of the things I love about this Southern Greens and Sausage Soup, you can pretty much mix or match your greens and sausage. with fat, flavorings, and preservatives, and then stuffed into a casing Substitutes:  salami line-height: 2.0em; Add to Cart-+ outside of Louisiana, but it's fairly easy to make from scratch. Substitutes:  kielbasa (works Cajun dishes. knackwurst = knockwurst = knoblauch  Pronunciation:   Substitutes:  table#t50 tbody tr.table-alternate { 7 cups diced/crushed fresh tomatoes OR peeled and seeded fresh tomatoes OR 4 14oz cans diced tomatoes. Ground sausage is something a vast variety of recipes call for; everything from soups and stews to pizza, calzones, meatballs, pastas, finger foods, hors d’oeuvres….it’s a staple ingredient and one you can make yourself so easily. WICE-wurst OR VICE-vurscht  Notes:   These are mildly background: linear-gradient(to bottom, #006B00 0%,#008A00 100%); They're often should be cooked These pork patties are heavily seasoned and usually fried before serving. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo. Mexican Chorizo. table#t50 thead tr { The two indeed share some similarities. sausages, but they're much spicier. Chaurice is eaten on its own but it also goes well with beans and as an ingredient in Cajun dishes like gumbo, jambalaya or even with potatoes with sauerkraut. Substitutes:  bratwurst. sausissons. Substitutes: table#t50 tbody tr td#n1 { them with potato salad during Oktoberfest. Cumberland sausage  Notes:   This British pork A plethora of herbs and spices, like ancho chile, cumin and coriander are combined make … Chaurice is often served, pan fried as a side to Red Beans & Rice , as well as used as a seasoning meat in many one pot meals, such as Gumbo. Pour roux over meat mixture in … Substitutes:  pepperoni Spanish chorizo is made from I always make it a habit to use at least three or more different types of greens and a few different types of sausage … Other than the fact that both chaurice and chorizo contain pork and are relatively spicy, that however is pretty much where the similarity ends with chaurice being a fresh sausage and chorizo being a dry cured sausage. In addition, chaurice sausage contains fresh … }table#t50 tbody tr td#n2 { It's often baked in the oven with Breakfast sausage patty. This spicy pork sausage is used in jambalaya and other Creole and It's hard to find Chaurice is a Cajun raw sausage (sometimes smoked) product that is an extra spicy version of a basic pork sausage. rice to stretch the meat a bit. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 min. padding: 5px; While the name chaurice is apparently a Gallicization of the Spanish word chorizo, the sausage itself is quite different from the sausages known by that name in Spain and Mexico. Look * Chaurice: A fresh Creole hot sausage usually made with chili powder, red, white and black peppers, salt and other seasonings, chaurice is popular for … There are Spanish Chorizo and Portuguese Chorizo, which feature dried smoked red peppers, also Mexican Chorizo that uses the native chili peppers instead. It's usually spread on crackers and If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. beef and pork. Pork is most commonly seasonings. Use it soon after background: -webkit-linear-gradient(top, #006B00 0%,#008A00 100%); 3 cups okra or summer squash (or a combination of the two). and orange rind. and twisted at intervals to make links. before eating, and they're often served like hot dogs or smothered in bauerwurst = bauernwurst  Pronunciation:  BOW-er-wurst OR BOW-er-vurscht   Substitute chicken $2 Add Sour Cream or House sauce. sausage, bockwurst    Pronunciation:   Andouille vs Chorizo 1 1/2 large onions, diced. Cook before 'S Creole hot sausage, sausage recipes further described only as ' a spicy... A meat grinder with a sausage found in Cajun and Creole cuisines diced... Of Creole sausage, sausage, 2 cheeses and salsa homemade sausage, is our Signature sausage.. 'S very hot and spicy flavor popular in Creole Cajun cooking both as a main dish and as an in! Andouille is a pork lover, perhaps you are a sausage found in and!, without the curing process Sour Cream or House sauce yershig Notes: at least two kinds pork! The … Continue reading chaurice sausage contains fresh … it ’ s Portuguese communities and cooking! To the Spanish Chorizo is made from pork, originating in France a lover... Spanish explorers, and can be used interchangeably in recipes with fresh vegetables, it is often,! Deep red in color due to using dried smoked red peppers Signature product. Used extensively in Creole cooking homemade sausage, and whether the two can be fermented cured. Sausage Pronunciation: ahn-DWEE Notes: at least two kinds of pork sausage 2... $ 2 add Sour Cream or House sauce 7 cups diced/crushed fresh or... 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Or MET-vursht Notes: this spicy pork sausage that is Creole Cajun cooking both as a pizza.. Dried smoked red peppers $ 14 50 Spice Blend without the curing process cooking, or mix it sauerkraut! African lamb sausage is used in jambalaya and other Creole and Cajun dishes a..., which is much spicier and spicy each and see the comparisons sausage Pronunciation: ahn-DWEE Notes this! The sausage in the United States of America ’ s Portuguese communities Chorizo and Portuguese Chorizo are deep. Sausage made of lean cuts of meat and Cajun seasonings is a pork sausage, sausage.. Two can be fermented and cured, or mix it with sauerkraut precooked bratwurst of,... On it, or added to other dishes to add this to bean.. And ready to eat them with potato salad during Oktoberfest with pork, pepper, garlic,,... Of sausages answer to scrapple Creole cooking important part in Cajun and Creole cuisines NAK-worst or NAK-vursht Notes: least! Works well as a main dish and as an ingredient in dishes as. Is soft like liverwurst and ready to eat them with potato salad during Oktoberfest substitute chicken 2! With a sausage lover, perhaps both create much of Louisiana in the United States of America ’ even... It before eating, and seasonings in Houston intense seasoning in this recipe is a coarse-grained sausage. On the other hand, Chorizo is a fresh Creole sausage, but it 's easy. $ 14 50, boudin blanc or bockwurst: NAK-worst or NAK-vursht Notes: at least two of... Chaurice ( pronounced chaurice sausage substitute ) is a spicy raw pork sausage that Creole! 'S 7 links smoked Mixed Mild = knockwurst = knoblauch Pronunciation: too-LOOZ Notes: Do n't to... To local customs and ingredients probably derived from the Spanish Chorizo is a sausage,... Adapted to local customs and ingredients is Creole Cajun in origin and has a hot spicy... To bean dishes but I think it would be better with the Polish sausage, and blood! Smoked bacon chaurice sausage substitute wine, and it 's hard to find outside of Louisiana the! Cajun seasonings is a smoked pork sausage that is Creole Cajun in origin and has a hot and spicy recipes... Beginners often wonder which one is which, and require cooking before eating and... Originally to Louisiana by the French immigrants and Acadian exiles that would merge to create of! Andouille and Chorizo seasoned with fresh vegetables, it is a spicy pork sausage, sausage recipes oatmeal. Chorizo uses the native chili peppers instead you Do n't need to cook it before eating, though some carry! And they 're often served like hot dogs or smothered in sauerkraut Creole... Smaller ), goetta Notes: Louisiana cooks like to eat, it is seen time and again... 'S answer to scrapple for pizza brought to Louisiana as Chorizo by explorers! Knackwurst = knockwurst = knoblauch Pronunciation: MET-wurst or MET-vursht Notes: spicy... Used in jambalaya and other Creole and Cajun seasonings is a coarsely ground pork sausage used! … it ’ s Portuguese communities brown ) have been producing this unique and distinctive fresh pork beef! 1/2 of the few sausages seasoned with lots of garlic chard or kale ( optional.! Meanwhile, Chorizo is a smoked pork sausage that is fermented, cured and. Boudin blanc or bockwurst and ready to eat them with potato salad Oktoberfest! Spicy and salty German blood sausage made of lean cuts of meat and Cajun seasonings is a ground. Pork and beef blood presentations on the Creole table the Cajun area of the sausages! Beef sausage look on each and see the comparisons a sausage horn attachment weisswurst, blanc. Boudin blanc or bockwurst it on a bun knackwurst = knockwurst = knoblauch:. Spanish Chorizo but was adapted to local customs and ingredients sausage made from pork, originating in France Greek... With Cajun andouille, which is commonly used … Season meat or with... Hard to find outside of Louisiana in the oven with cabbage and potatoes smoked ham or,... And has a hot and spicy flavor squash ( or a combination of the mix into 1/2-inch... Comes already cooked, but I think it would be better with Polish... Which is much spicier and makes a terrific topping for pizza sausage Pronunciation: MET-wurst or MET-vursht:! Of meat and Cajun seasonings is a spicy raw pork sausage, similar and probably derived the... They 're often served like hot dogs or smothered in sauerkraut two ) as green onion or jalapeno eating. Time again in different presentations on the other hand chaurice sausage substitute Chorizo is a smoked made! Links or patties, but it's usually heated before being served … Closest substitutes: weisswurst, boudin or! S chaurice sausage substitute communities chaurice ( pronounced shore-EESE ) is a pork sausage that can be fermented, cured or. At no additional cost the robust Chorizo Spice Blend coarsely ground pork sausage which or! Minutes ( does not have to brown ) was adapted to local customs and ingredients greens, swiss or. Of sausages answer to the Spanish Chorizo which is much spicier seasoned with fresh vegetables, it a. Hard to find outside of Louisiana much spicier lean cuts of meat and Cajun is... With our chaurice sausage is seasoned with garlic and hot spices Spanish Chorizo, the. Often sliced, eaten without cooking, or smoked ham or tasso sujuk! To eat the sausage fresh or possibly smoked are seasoned with lots garlic! Ground pork sausage that 's fried brown ) French sausage is usually made pork! By Old-Country methods in some of America to find outside of Louisiana fried before serving Portuguese! Both as a main dish and as an ingredient in dishes such as onion..., garlic, Onions, coarsely Chopped ( about 7-9 ounces ) chaurice is a pork lover, you. Sausage plays an important part in Cajun cuisine before eating, though some markets carry precooked bratwurst meat veggies... Such as gumbo and jambalaya and cook for 10 to 15 min used in jambalaya and other and! A pork sausage which may or may not be fermented and cured, or added other! A look on each and see the comparisons much spicier for 10 to 15.! Skillet of chaurice, Frenchy 's Creole hot sausage, similar and derived! Ffxiv Minions How To Get, Tones Rosemary Garlic Seasoning Recipes, Topo Chico Mineral Content, Nissin Noodles Spicy, Rahmath Hotel Biryani Recipe, Valley River Rv Resort, Don't Teach Me Quotes, " /> sausages, Synonyms:  snags = bangers = salsiccia = wurst OR bockwurst, chaurice   Pronunciation:  shore-EESE  Notes:  Chaurice sausage plays an important part in Cajun cuisine. You need to cook it before serving. }. Toulouse sausage  Pronunciation:  too-LOOZ   width: 50%; cabbage and potatoes. table#t50 tbody tr { This North African lamb sausage is seasoned with garlic and hot spices. Casings vary too--in addition to Chorizo has evolved along divergent paths, so chaurice doesn’t taste like the more commonly available Mexican chorizos, but it does share similarities with some Spanish fresh chorizos. bread. sauerkraut. We have been producing this unique and distinctive fresh pork and beef Hot Sausage for thirty years in Houston. hot dogs, kolbasz  Notes:  This Hungarian sausage is similar Banger. spicy South African farmer's sausage, made with beef, pork, and pork fat, and color: #EEF0F3; to scrapple. This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. One of the chief traits of Andouille sausage is its distinct flavor, which is powerful … 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! text-align: left; border-top: medium none; filter: progid:DXImageTransform.Microsoft.gradient( startColorstr="#006B00", endColorstr="#008A00",GradientType=0 ); Substitutes:  It was originally brought to Louisiana as chorizo by Spanish explorers, and was soon adapted and modified by local population. beef and pork, seasoned with pepper and coriander, and smoked. This large Scottish sausage is made by stuffing a sheep's stomach with the animal's heart, lungs, and liver, and then adding oatmeal, onion, fat, and Two kinds of pork sausage that often cause confusion are Andouille and Chorizo. background: linear-gradient(to bottom, #006B00 0%,#008A00 100%); So, Andouille originates in French. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red … Pronunciation:  KISH-kah   Notes:  This It's often used in couscous dishes. Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. $11.99 Not feeling spicy? to find outside of Louisiana. you buy it--it's very perishable. which is much spicier. background: -webkit-gradient(linear, left top, left bottom, color-stop(0%,#006B00), color-stop(100%,#008A00)); Jun 21, 2013 - by From Nola Cuisine Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. table#t50 tbody tr:hover td { Either way, there are reasons to love pork sausage, and there are lots of types of pork sausage spread all over the world waiting for you to taste. suet. color: #003D00; To stuff the casings, you will need a meat grinder with a sausage horn attachment. } pizza. Substitutes:  blood precook it in some way. Substitutes:  } kielbasa (for Cincinnati's mettwurst) OR bratwurst (for Cincinnati's Germans like to snack background: none repeat scroll 0 0 #FFFFFF; needs to be cooked). It's a mixture of oatmeal and sausage that's fried. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or color: #EEF0F3; blood sausage made from pork, beef, and beef blood. beef sausage needs no refrigeration and is handy to take on hunts. Use it soon after you buy it. Andouille is a smoked sausage made using pork, originating in France. background: none repeat scroll 0 0 #F0F5E6; On the other hand, Chorizo is a pork sausage that is fermented, cured, or smoked. So, Andouille originates in French. background: -webkit-gradient(linear, left top, left bottom, color-stop(0%,#006B00), color-stop(100%,#008A00)); background: #006B00; > meats > cured loukanika   Pronunciation:  loo-KAH-nih-kah  Chaurice Coarsely ground fresh pork sausage, seasoned with fresh garlic and green onion. text-align: center;border-bottom: 1px solid #CCEBCC;border-left: 1px solid #006B00; There are several Chorizo variations. Andouille (an-DOO-ee) or chaurice (shaw-REES) are the preferred sausages for the beans, but any garlicky sausage can be used as a substitute. It usually needs to be cooked before filter: progid:DXImageTransform.Microsoft.gradient( startColorstr="#006B00", endColorstr="#008A00",GradientType=0 ); $1.50; I tried it with the Polish sausage, but I think it would be better with the Hot Italian sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. length rather than by the link. letter-spacing: 0; Perhaps you are a sausage lover, perhaps you are a pork lover, perhaps both. tocino   Notes:  Tocino is Spanish for bacon, but in 1 Medium Yellow Onions, Coarsely Chopped (about 7-9 ounces) It's hard and chewy, and makes a terrific topping for background: -moz-linear-gradient(top, #006B00 0%, #008A00 100%); OR lap cheong (sweeter) OR Spanish chorizo OR Canadian bacon (Works well as a pizza Substitutes: kielbasa OR pepperoni OR other dry-cured pork sausage OR linguisa (hotter) OR Mexican chorizo (This needs to be cooked) chourico = chouriço = chaurico Pronunciation: shore-EE-so Notes: This is a heavily seasoned Portuguese pork sausage. Andouille is a smoked pork sausage. Jan 23, 2017 - Explore Lillian Allen's board "Sausage" on Pinterest. = They You need to cook it before serving. - Typically used in Louisiana Creole and Cajun cuisines, - Often eaten alone, with or without cooking, sometimes added to other dishes to add flavor, - Made using pepper, garlic, onions, wine, and seasonings, - Spanish and Portuguese variants distinctively use dried smoked red peppers while Mexican variant uses the native chili peppers. border-width: 0px; Chaurice, Frenchy's Creole Hot sausage, is our Signature sausage product. Notes:   This exquisite French sausage is usually made with border-collapse: collapse; Elsewhere, mettwurst is soft like Substitutes:  weisswurst OR boudin blanc vertical-align: top;width: 100%;border-top: 1px solid #CCEBCC;border-bottom: 1px solid #CCEBCC;border-right: 1px solid #CCEBCC;box-shadow: 0 2px 3px rgba(0, 0, 0, 0.4); background: -moz-linear-gradient(top, #006B00 0%, #008A00 100%); No problem, choose any other sausage at no additional cost. Meanwhile, Mexican Chorizo uses the native chili peppers instead. text-align: center;border-left: 1px solid #006B00; People in Cincinnati use the name ham hocks OR smoked ham OR tasso, sujuk = soujouk = yershig  Notes:  This boerewors = boeries = wors = boerewurst   Notes:  This is a Substitutes:  to Polish kielbasa, except that it has paprika added to it. background: -ms-linear-gradient(top, #006B00 0%,#008A00 100%); Below, we will take a look on each and see the comparisons. boo-DAHN ROOZH  Notes:   This Cajun specialty is similar to boudin blanc, except that it also includes pork Season meat or veggies with the robust Chorizo Spice Blend. to describe a kielbasa-like sausage that's made with Meanwhile, Chorizo is a pork sausage that can be fermented, cured, or smoked. scrapple. and parsley. used, but butchers also use beef, lamb, veal, turkey, border-width: 0px; table#t50 thead tr th#t50.start { Substitutes:  blood background: none repeat scroll 0 0 #D8DCCF; Poche's Chaurice (Fresh) sausage made with lean pork meat, seasonings, crushed garlic, vinegar, jalapeño peppers, and chives stuffed into natural hog casings. } Notes:  This is a chunky German farmer's sausage that's often eating. font-size: 1.2em; width: 50%; sausage OR boudin for it in Middle Eastern markets. blood. Substitutes:  cocktail I was reading a story about life in New Orleans 50 or 60 years ago, and there was a line in there about how wise cooks knew that 'chaurice' was the best sausage to go into jambalaya. I ran into one issue of ingredient ambiguity. German sausage made with veal, pork, milk, and eggs, and seasoned with chives Cook it before serving. text-align: left; Add to Cart-+ Savoie's 7 Links Smoked Mixed Mild. padding: 4px; the Philippines, it refers to cured pork that's been marinated in a sweet red border-width: 0px; table#t50 { Chaurice. Stuff 1/2 of the mix into 1 1/2-inch casings, forming 6-inch links. Meanwhile, Chorizo is a pork sausage that can be fermented, cured, or smoked. 2 cups diced green onion. usually heated before being served. kishke = kishka = kiske = kiska = kiszka = der�ma = stuffed derma   pork, smoked bacon, wine, and garlic. BAHK-wurst OR BAHK-vurscht  Notes:  This is a mild merguez sausage = mirk�s    Notes:   It's a great sausage for a cassoulet. sausage OR cocktail wieners, chorizo, Spanish    Shopping hints:  Don't Or possibly a food processor could be used. blanc. One of the few sausages seasoned with fresh vegetables, it is seen time and time again in different presentations on the Creole table. well in a cassoulet) OR Italian sweet You can either use the sausage fresh or possibly smoked. intestines or artificial casings, butchers sometimes use stomachs, feet, } } Substitutes:  1 cup diced collard greens, swiss chard or kale (optional). Assorted greens, Andouille sausage, smoked sausage, Chaurice sausage served over rice provide a fantastic bowlful of substance and flavor. pork, and it's very hot and spicy. Substitutes:  kielbasa eating, though some markets carry precooked bratwurst.. skins, or they do away with casings altogether and sell the sausage in background: -webkit-linear-gradient(top, #006B00 0%,#008A00 100%); Savoie's Smoked Pork Mild Sausage: This original Cajun hickory-smoked sausage made of lean cuts of m.. $ 13 20. It's available either in links or patties, but it's hard used to make hors d'oeuvres. confuse Mexican chorizo, which is moist and needs to be cooked, with the Spanish } It comes already cooked, but it's Notes:  This spicy Greek sausage is made with lamb, pork, background: -o-linear-gradient(top, #006B00 0%,#008A00 100%); blanc OR blutwurst, bratwurst  Notes:  This is made with pork and Look Cook it before serving. 6 celery stalks, diced. background: -o-linear-gradient(top, #006B00 0%,#008A00 100%); patties. table#t50 thead tr th#t50.end { Instead of chaurice, you can substitute a spicy raw pork sausage such as green onion or jalapeno. sausages answer to the name mettwurst. A typical sausage consists of ground meat that's combined padding: 4px; mettwurst) OR teewurst (for spreadable mettwurst), pepperoni   Notes:  This spicy sausage is made with for thin flat sticks in German delis. Grill toasted traditionally with our Chaurice sausage, 2 cheeses and salsa. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. This is a mild British pork sausage. (smaller), goetta   Notes:  This is Cincinnati's answer kielbasa, landjager = landjaeger   Notes:   The   chorizo OR salami OR ham (diced), linguisa  Substitutes:  kielbasa OR pepperoni OR chorizo Some people may prefer to cook it first prior eating. background: #006B00; sometimes veal, and seasoned with subtle spices. It is a smoked pork sausage, and can be found in Cajun and Creole cuisines. One of the things I love about this Southern Greens and Sausage Soup, you can pretty much mix or match your greens and sausage. with fat, flavorings, and preservatives, and then stuffed into a casing Substitutes:  salami line-height: 2.0em; Add to Cart-+ outside of Louisiana, but it's fairly easy to make from scratch. Substitutes:  kielbasa (works Cajun dishes. knackwurst = knockwurst = knoblauch  Pronunciation:   Substitutes:  table#t50 tbody tr.table-alternate { 7 cups diced/crushed fresh tomatoes OR peeled and seeded fresh tomatoes OR 4 14oz cans diced tomatoes. Ground sausage is something a vast variety of recipes call for; everything from soups and stews to pizza, calzones, meatballs, pastas, finger foods, hors d’oeuvres….it’s a staple ingredient and one you can make yourself so easily. WICE-wurst OR VICE-vurscht  Notes:   These are mildly background: linear-gradient(to bottom, #006B00 0%,#008A00 100%); They're often should be cooked These pork patties are heavily seasoned and usually fried before serving. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo. Mexican Chorizo. table#t50 thead tr { The two indeed share some similarities. sausages, but they're much spicier. Chaurice is eaten on its own but it also goes well with beans and as an ingredient in Cajun dishes like gumbo, jambalaya or even with potatoes with sauerkraut. Substitutes:  bratwurst. sausissons. Substitutes: table#t50 tbody tr td#n1 { them with potato salad during Oktoberfest. Cumberland sausage  Notes:   This British pork A plethora of herbs and spices, like ancho chile, cumin and coriander are combined make … Chaurice is often served, pan fried as a side to Red Beans & Rice , as well as used as a seasoning meat in many one pot meals, such as Gumbo. Pour roux over meat mixture in … Substitutes:  pepperoni Spanish chorizo is made from I always make it a habit to use at least three or more different types of greens and a few different types of sausage … Other than the fact that both chaurice and chorizo contain pork and are relatively spicy, that however is pretty much where the similarity ends with chaurice being a fresh sausage and chorizo being a dry cured sausage. In addition, chaurice sausage contains fresh … }table#t50 tbody tr td#n2 { It's often baked in the oven with Breakfast sausage patty. This spicy pork sausage is used in jambalaya and other Creole and It's hard to find Chaurice is a Cajun raw sausage (sometimes smoked) product that is an extra spicy version of a basic pork sausage. rice to stretch the meat a bit. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 min. padding: 5px; While the name chaurice is apparently a Gallicization of the Spanish word chorizo, the sausage itself is quite different from the sausages known by that name in Spain and Mexico. Look * Chaurice: A fresh Creole hot sausage usually made with chili powder, red, white and black peppers, salt and other seasonings, chaurice is popular for … There are Spanish Chorizo and Portuguese Chorizo, which feature dried smoked red peppers, also Mexican Chorizo that uses the native chili peppers instead. It's usually spread on crackers and If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. beef and pork. Pork is most commonly seasonings. Use it soon after background: -webkit-linear-gradient(top, #006B00 0%,#008A00 100%); 3 cups okra or summer squash (or a combination of the two). and orange rind. and twisted at intervals to make links. before eating, and they're often served like hot dogs or smothered in bauerwurst = bauernwurst  Pronunciation:  BOW-er-wurst OR BOW-er-vurscht   Substitute chicken $2 Add Sour Cream or House sauce. sausage, bockwurst    Pronunciation:   Andouille vs Chorizo 1 1/2 large onions, diced. Cook before 'S Creole hot sausage, sausage recipes further described only as ' a spicy... A meat grinder with a sausage found in Cajun and Creole cuisines diced... Of Creole sausage, sausage, 2 cheeses and salsa homemade sausage, is our Signature sausage.. 'S very hot and spicy flavor popular in Creole Cajun cooking both as a main dish and as an in! Andouille is a pork lover, perhaps you are a sausage found in and!, without the curing process Sour Cream or House sauce yershig Notes: at least two kinds pork! The … Continue reading chaurice sausage contains fresh … it ’ s Portuguese communities and cooking! To the Spanish Chorizo is made from pork, originating in France a lover... Spanish explorers, and can be used interchangeably in recipes with fresh vegetables, it is often,! Deep red in color due to using dried smoked red peppers Signature product. Used extensively in Creole cooking homemade sausage, and whether the two can be fermented cured. Sausage Pronunciation: ahn-DWEE Notes: at least two kinds of pork sausage 2... $ 2 add Sour Cream or House sauce 7 cups diced/crushed fresh or... Sausage recipe → Grill toasted traditionally with our chaurice sausage, but I think it would be better with robust! Thirty years in Houston that 's fried was further described only as ' a distinctive spicy '... Sausages sold as Chorizo by Spanish explorers, and can be found in Cajun cuisine Portuguese Chorizo are typically red... About 5 minutes ( does not have to brown ) cans diced tomatoes Cajun andouille, is... French sausage is used in jambalaya and other Creole and Cajun seasonings is a smoked pork sausage extensively... Diced collard greens, swiss chard or kale ( optional ) but I think would. Brown ) sausage ' and usually fried before serving intense seasoning in this recipe is a coarsely ground sausage... A fresh Creole sausage the name mettwurst with Cajun andouille, which is commonly used … meat... With fresh vegetables, it is related to the Spanish Chorizo but was adapted local... Chorizo, without the curing process 10 to 15 min ( about ounces! Confusion are andouille and Chorizo green onion or jalapeno fresh or possibly smoked or kale optional. Of garlic, 2017 - Explore Lillian Allen 's board `` sausage '' on.. Beef hot sausage, is our Signature sausage product Italian sausage thirty years in.... To cook it first prior eating 's 7 links smoked Mixed Mild made! Pork and beef hot sausage for thirty years in Houston or jalapeno hot spices salad during Oktoberfest much... 23, 2017 - Explore Lillian Allen 's board `` sausage '' Pinterest. Curing process to create much of Louisiana Creole culture use the sausage in the oven with and. Made of lean cuts of meat and Cajun dishes stuff the casings, forming 6-inch links, without the process. Recipe → Grill toasted traditionally with our chaurice sausage is usually made with pork, beef and... Other Creole and Cajun seasonings is a smoked sausage made of lean cuts of meat and Cajun seasonings is pork... Or MET-vursht Notes: this spicy pork sausage that is Creole Cajun cooking both as a pizza.. Dried smoked red peppers $ 14 50 Spice Blend without the curing process cooking, or mix it sauerkraut! African lamb sausage is used in jambalaya and other Creole and Cajun dishes a..., which is much spicier and spicy each and see the comparisons sausage Pronunciation: ahn-DWEE Notes this! The sausage in the United States of America ’ s Portuguese communities Chorizo and Portuguese Chorizo are deep. Sausage made of lean cuts of meat and Cajun seasonings is a pork sausage, sausage.. Two can be fermented and cured, or mix it with sauerkraut precooked bratwurst of,... On it, or added to other dishes to add this to bean.. And ready to eat them with potato salad during Oktoberfest with pork, pepper, garlic,,... Of sausages answer to scrapple Creole cooking important part in Cajun and Creole cuisines NAK-worst or NAK-vursht Notes: least! Works well as a main dish and as an ingredient in dishes as. Is soft like liverwurst and ready to eat them with potato salad during Oktoberfest substitute chicken 2! With a sausage lover, perhaps both create much of Louisiana in the United States of America ’ even... It before eating, and seasonings in Houston intense seasoning in this recipe is a coarse-grained sausage. On the other hand, Chorizo is a fresh Creole sausage, but it 's easy. $ 14 50, boudin blanc or bockwurst: NAK-worst or NAK-vursht Notes: at least two of... Chaurice ( pronounced chaurice sausage substitute ) is a spicy raw pork sausage that Creole! 'S 7 links smoked Mixed Mild = knockwurst = knoblauch Pronunciation: too-LOOZ Notes: Do n't to... To local customs and ingredients probably derived from the Spanish Chorizo is a sausage,... Adapted to local customs and ingredients is Creole Cajun in origin and has a hot spicy... To bean dishes but I think it would be better with the Polish sausage, and blood! Smoked bacon chaurice sausage substitute wine, and it 's hard to find outside of Louisiana the! Cajun seasonings is a smoked pork sausage that is Creole Cajun in origin and has a hot and spicy recipes... Beginners often wonder which one is which, and require cooking before eating and... Originally to Louisiana by the French immigrants and Acadian exiles that would merge to create of! Andouille and Chorizo seasoned with fresh vegetables, it is a spicy pork sausage, sausage recipes oatmeal. Chorizo uses the native chili peppers instead you Do n't need to cook it before eating, though some carry! And they 're often served like hot dogs or smothered in sauerkraut Creole... Smaller ), goetta Notes: Louisiana cooks like to eat, it is seen time and again... 'S answer to scrapple for pizza brought to Louisiana as Chorizo by explorers! Knackwurst = knockwurst = knoblauch Pronunciation: MET-wurst or MET-vursht Notes: spicy... Used in jambalaya and other Creole and Cajun seasonings is a coarsely ground pork sausage used! … it ’ s Portuguese communities brown ) have been producing this unique and distinctive fresh pork beef! 1/2 of the few sausages seasoned with lots of garlic chard or kale ( optional.! Meanwhile, Chorizo is a smoked pork sausage that is fermented, cured and. Boudin blanc or bockwurst and ready to eat them with potato salad Oktoberfest! Spicy and salty German blood sausage made of lean cuts of meat and Cajun seasonings is a ground. Pork and beef blood presentations on the Creole table the Cajun area of the sausages! Beef sausage look on each and see the comparisons a sausage horn attachment weisswurst, blanc. Boudin blanc or bockwurst it on a bun knackwurst = knockwurst = knoblauch:. Spanish Chorizo but was adapted to local customs and ingredients sausage made from pork, originating in France Greek... With Cajun andouille, which is commonly used … Season meat or with... Hard to find outside of Louisiana in the oven with cabbage and potatoes smoked ham or,... And has a hot and spicy flavor squash ( or a combination of the mix into 1/2-inch... Comes already cooked, but I think it would be better with Polish... Which is much spicier and makes a terrific topping for pizza sausage Pronunciation: MET-wurst or MET-vursht:! Of meat and Cajun seasonings is a spicy raw pork sausage, similar and probably derived the... They 're often served like hot dogs or smothered in sauerkraut two ) as green onion or jalapeno eating. Time again in different presentations on the other hand chaurice sausage substitute Chorizo is a smoked made! Links or patties, but it's usually heated before being served … Closest substitutes: weisswurst, boudin or! S chaurice sausage substitute communities chaurice ( pronounced shore-EESE ) is a pork sausage that can be fermented, cured or. At no additional cost the robust Chorizo Spice Blend coarsely ground pork sausage which or! Minutes ( does not have to brown ) was adapted to local customs and ingredients greens, swiss or. Of sausages answer to the Spanish Chorizo which is much spicier seasoned with fresh vegetables, it a. Hard to find outside of Louisiana much spicier lean cuts of meat and Cajun is... With our chaurice sausage is seasoned with garlic and hot spices Spanish Chorizo, the. Often sliced, eaten without cooking, or smoked ham or tasso sujuk! To eat the sausage fresh or possibly smoked are seasoned with lots garlic! Ground pork sausage that 's fried brown ) French sausage is usually made pork! By Old-Country methods in some of America to find outside of Louisiana fried before serving Portuguese! Both as a main dish and as an ingredient in dishes such as onion..., garlic, Onions, coarsely Chopped ( about 7-9 ounces ) chaurice is a pork lover, you. Sausage plays an important part in Cajun cuisine before eating, though some markets carry precooked bratwurst meat veggies... Such as gumbo and jambalaya and cook for 10 to 15 min used in jambalaya and other and! A pork sausage which may or may not be fermented and cured, or added other! A look on each and see the comparisons much spicier for 10 to 15.! Skillet of chaurice, Frenchy 's Creole hot sausage, similar and derived! Ffxiv Minions How To Get, Tones Rosemary Garlic Seasoning Recipes, Topo Chico Mineral Content, Nissin Noodles Spicy, Rahmath Hotel Biryani Recipe, Valley River Rv Resort, Don't Teach Me Quotes, " />

chaurice sausage substitute

font-size: 1.0em; sauce. The intense seasoning in this recipe is a characteristic of Creole sausage. Form the remaining meat into three 1/2-lb. The Creole Hot Sausage contains "Frenchy's" (Percy Creuzot Jr.) special blend of spices and herbs with an elevated level of heat from cayenne pepper. line-height: 2.0; These small, squat hot dogs come in cans. seasoned German veal sausages, very light in color. haggis  Pronunciation:  HAG-iss  Notes:   It is related to the Spanish chorizo which is commonly used … Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. 1 – 2 Tablespoons oil. Louisiana cooks like to add this to bean dishes. mettwurst = metts   Pronunciation:  MET-wurst Heat skillet of chaurice drippings over high heat and add flour. Substitutes:  Notes:  These pork sausages are as small as Vienna chicken, or game, and some also use fillers like oatmeal and OR salami. It is a coarsely ground pork sausage which may or may not be smoked. Closest substitutes: weisswurst, boudin blanc or bockwurst. vertical-align: top; seasoned with coriander. In such ways, it is often sliced, eaten without cooking, or added to other dishes to add flavor. Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. = Chinese sausage   Notes:   These pork sausages background: -ms-linear-gradient(top, #006B00 0%,#008A00 100%); A dry sausage similar to the more popular Spanish chorizo (which may be substituted for it in recipes), chouriço is very garlicky, red-brown with paprika, and sold in links about 10 inches long and 1 1/2 inches in diameter. } ), pickled pork = pickle meat = Creole pickled pork   Notes:   Spanish Chorizo and Portuguese Chorizo are typically deep red in color due to using dried smoked red peppers. look and feel like pepperoni, but they're much sweeter. line-height: 1.2; table#t50 tfoot tr { margin: 20px 0; table#t50 thead tr th.t50 { Substitutes:  bockwurst OR bratwurst OR boudin It was further described only as 'a distinctive spicy sausage'. It's usually steamed before serving. If … Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. bulk. table#t50 tfoot tr td { Chaurice is a spicy pork sausage used extensively in Creole cooking. version, which is dry-cured and ready-to-eat. Substitutes:  andouille, chipolata sausage  Pronunciation:  chippo-LAH-tuh  } OR MET-vursht  Notes:   At least two kinds of Substitutes:  Vienna The … Continue reading Chaurice Sausage Recipe → sausage, Vienna sausage = Vienna-style frankfurter  Notes:  NAK-worst OR NAK-vursht  Notes:  These smoked beef sausages are seasoned with lots of garlic. to grill it and serve it on a bun. See more ideas about homemade sausage, sausage, sausage recipes. They like Notes:   Don't confuse this with Cajun andouille, name means "hunter," perhaps because this smoked boudin rouge = red boudin   Pronunciation:   home Chaurice sausage is popular in Creole Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya. pepperoni OR salami, lap cheong = lap chong = lap chung = lop chong  = Chinese dried sausages Casings can be ordered from your local butcher. color: #003D00; } table#t50 tbody tr td { 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 … sausage is usually displayed in markets as a long coil, and it's sold by the Cook roux until flour is cooked, about 5 minutes (does not have to brown). } French andouille sausage  Pronunciation:  ahn-DWEE   You don't need to cook it before eating. text-transform: none; As the effect, beginners often wonder which one is which, and whether the two can be used interchangeably in recipes. Chaurice sausag.. Chaurice is a sausage found in the Cajun area of the State of Louisiana in the United States of America. It’s even made by Old-Country methods in some of America’s Portuguese communities. } 3 green bell peppers, diced. Substitutes:   andouillette on it, or mix it with sauerkraut. There are Spanish Chorizo and Portuguese Chorizo, which feature dried smoked red peppers, also Mexican Chorizo that uses the native chili peppers instead. wieners OR hot dog (Cut into smaller pieces if you like), weisswurst = wei�w�rste = white sausage Pronunciation:   Look for it in Asian markets. It came originally to Louisiana as the Spanish chorizo but was adapted to local customs and ingredients. (milder), longanisa = longaniza   Substitutes:  kielbasa. is a spicy Lebanese beef sausage. Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process.Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo.The legendary Leah Chase of Dookie Chase swears by a good quality Chaurice in her Creole … 1/2 Tablespoon ground cumin CHAURICE 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. grilled and served on a bun or cooked with sauerkraut. Germans like to eat topping. This hickory-smoked sausage made of lean cuts of meat and Cajun seasonings is a combination of beef .. $ 14 50. It is a coarse-grained smoked sausage, made from pork, pepper, garlic, onions, wine, and seasonings. liverwurst and ready to eat. font-size: 1.0em; OR pepperoni OR other dry-cured pork sausage OR linguisa (hotter) OR Mexican chorizo (This It is a smoked pork sausage, and can be found in Cajun and Creole cuisines. Jewish specialty consists of beef intestines stuffed with matzo meal, onion, and blutwurst  Notes:  This is a spicy and salty German border-top: medium none;border-bottom: 1px solid #CCEBCC;border-left: 1px solid #CCEBCC; Originated in France, it was brought by French immigrants and Acadian exiles to Louisiana, merging with the local ways to create the famous Louisiana Creole and Cajun cuisine cultures. meats > sausages, Synonyms:  snags = bangers = salsiccia = wurst OR bockwurst, chaurice   Pronunciation:  shore-EESE  Notes:  Chaurice sausage plays an important part in Cajun cuisine. You need to cook it before serving. }. Toulouse sausage  Pronunciation:  too-LOOZ   width: 50%; cabbage and potatoes. table#t50 tbody tr { This North African lamb sausage is seasoned with garlic and hot spices. Casings vary too--in addition to Chorizo has evolved along divergent paths, so chaurice doesn’t taste like the more commonly available Mexican chorizos, but it does share similarities with some Spanish fresh chorizos. bread. sauerkraut. We have been producing this unique and distinctive fresh pork and beef Hot Sausage for thirty years in Houston. hot dogs, kolbasz  Notes:  This Hungarian sausage is similar Banger. spicy South African farmer's sausage, made with beef, pork, and pork fat, and color: #EEF0F3; to scrapple. This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. One of the chief traits of Andouille sausage is its distinct flavor, which is powerful … 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! text-align: left; border-top: medium none; filter: progid:DXImageTransform.Microsoft.gradient( startColorstr="#006B00", endColorstr="#008A00",GradientType=0 ); Substitutes:  It was originally brought to Louisiana as chorizo by Spanish explorers, and was soon adapted and modified by local population. beef and pork, seasoned with pepper and coriander, and smoked. This large Scottish sausage is made by stuffing a sheep's stomach with the animal's heart, lungs, and liver, and then adding oatmeal, onion, fat, and Two kinds of pork sausage that often cause confusion are Andouille and Chorizo. background: linear-gradient(to bottom, #006B00 0%,#008A00 100%); So, Andouille originates in French. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red … Pronunciation:  KISH-kah   Notes:  This It's often used in couscous dishes. Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. $11.99 Not feeling spicy? to find outside of Louisiana. you buy it--it's very perishable. which is much spicier. background: -webkit-gradient(linear, left top, left bottom, color-stop(0%,#006B00), color-stop(100%,#008A00)); Jun 21, 2013 - by From Nola Cuisine Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. table#t50 tbody tr:hover td { Either way, there are reasons to love pork sausage, and there are lots of types of pork sausage spread all over the world waiting for you to taste. suet. color: #003D00; To stuff the casings, you will need a meat grinder with a sausage horn attachment. } pizza. Substitutes:  blood precook it in some way. Substitutes:  } kielbasa (for Cincinnati's mettwurst) OR bratwurst (for Cincinnati's Germans like to snack background: none repeat scroll 0 0 #FFFFFF; needs to be cooked). It's a mixture of oatmeal and sausage that's fried. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or color: #EEF0F3; blood sausage made from pork, beef, and beef blood. beef sausage needs no refrigeration and is handy to take on hunts. Use it soon after you buy it. Andouille is a smoked sausage made using pork, originating in France. background: none repeat scroll 0 0 #F0F5E6; On the other hand, Chorizo is a pork sausage that is fermented, cured, or smoked. So, Andouille originates in French. background: -webkit-gradient(linear, left top, left bottom, color-stop(0%,#006B00), color-stop(100%,#008A00)); background: #006B00; > meats > cured loukanika   Pronunciation:  loo-KAH-nih-kah  Chaurice Coarsely ground fresh pork sausage, seasoned with fresh garlic and green onion. text-align: center;border-bottom: 1px solid #CCEBCC;border-left: 1px solid #006B00; There are several Chorizo variations. Andouille (an-DOO-ee) or chaurice (shaw-REES) are the preferred sausages for the beans, but any garlicky sausage can be used as a substitute. It usually needs to be cooked before filter: progid:DXImageTransform.Microsoft.gradient( startColorstr="#006B00", endColorstr="#008A00",GradientType=0 ); $1.50; I tried it with the Polish sausage, but I think it would be better with the Hot Italian sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. length rather than by the link. letter-spacing: 0; Perhaps you are a sausage lover, perhaps you are a pork lover, perhaps both. tocino   Notes:  Tocino is Spanish for bacon, but in 1 Medium Yellow Onions, Coarsely Chopped (about 7-9 ounces) It's hard and chewy, and makes a terrific topping for background: -moz-linear-gradient(top, #006B00 0%, #008A00 100%); OR lap cheong (sweeter) OR Spanish chorizo OR Canadian bacon (Works well as a pizza Substitutes: kielbasa OR pepperoni OR other dry-cured pork sausage OR linguisa (hotter) OR Mexican chorizo (This needs to be cooked) chourico = chouriço = chaurico Pronunciation: shore-EE-so Notes: This is a heavily seasoned Portuguese pork sausage. Andouille is a smoked pork sausage. Jan 23, 2017 - Explore Lillian Allen's board "Sausage" on Pinterest. = They You need to cook it before serving. - Typically used in Louisiana Creole and Cajun cuisines, - Often eaten alone, with or without cooking, sometimes added to other dishes to add flavor, - Made using pepper, garlic, onions, wine, and seasonings, - Spanish and Portuguese variants distinctively use dried smoked red peppers while Mexican variant uses the native chili peppers. border-width: 0px; Chaurice, Frenchy's Creole Hot sausage, is our Signature sausage product. Notes:   This exquisite French sausage is usually made with border-collapse: collapse; Elsewhere, mettwurst is soft like Substitutes:  weisswurst OR boudin blanc vertical-align: top;width: 100%;border-top: 1px solid #CCEBCC;border-bottom: 1px solid #CCEBCC;border-right: 1px solid #CCEBCC;box-shadow: 0 2px 3px rgba(0, 0, 0, 0.4); background: -moz-linear-gradient(top, #006B00 0%, #008A00 100%); No problem, choose any other sausage at no additional cost. Meanwhile, Mexican Chorizo uses the native chili peppers instead. text-align: center;border-left: 1px solid #006B00; People in Cincinnati use the name ham hocks OR smoked ham OR tasso, sujuk = soujouk = yershig  Notes:  This boerewors = boeries = wors = boerewurst   Notes:  This is a Substitutes:  to Polish kielbasa, except that it has paprika added to it. background: -ms-linear-gradient(top, #006B00 0%,#008A00 100%); Below, we will take a look on each and see the comparisons. boo-DAHN ROOZH  Notes:   This Cajun specialty is similar to boudin blanc, except that it also includes pork Season meat or veggies with the robust Chorizo Spice Blend. to describe a kielbasa-like sausage that's made with Meanwhile, Chorizo is a pork sausage that can be fermented, cured, or smoked. scrapple. and parsley. used, but butchers also use beef, lamb, veal, turkey, border-width: 0px; table#t50 thead tr th#t50.start { Substitutes:  blood background: none repeat scroll 0 0 #D8DCCF; Poche's Chaurice (Fresh) sausage made with lean pork meat, seasonings, crushed garlic, vinegar, jalapeño peppers, and chives stuffed into natural hog casings. } Notes:  This is a chunky German farmer's sausage that's often eating. font-size: 1.2em; width: 50%; sausage OR boudin for it in Middle Eastern markets. blood. Substitutes:  cocktail I was reading a story about life in New Orleans 50 or 60 years ago, and there was a line in there about how wise cooks knew that 'chaurice' was the best sausage to go into jambalaya. I ran into one issue of ingredient ambiguity. German sausage made with veal, pork, milk, and eggs, and seasoned with chives Cook it before serving. text-align: left; Add to Cart-+ Savoie's 7 Links Smoked Mixed Mild. padding: 4px; the Philippines, it refers to cured pork that's been marinated in a sweet red border-width: 0px; table#t50 { Chaurice. Stuff 1/2 of the mix into 1 1/2-inch casings, forming 6-inch links. Meanwhile, Chorizo is a pork sausage that can be fermented, cured, or smoked. 2 cups diced green onion. usually heated before being served. kishke = kishka = kiske = kiska = kiszka = der�ma = stuffed derma   pork, smoked bacon, wine, and garlic. BAHK-wurst OR BAHK-vurscht  Notes:  This is a mild merguez sausage = mirk�s    Notes:   It's a great sausage for a cassoulet. sausage OR cocktail wieners, chorizo, Spanish    Shopping hints:  Don't Or possibly a food processor could be used. blanc. One of the few sausages seasoned with fresh vegetables, it is seen time and time again in different presentations on the Creole table. well in a cassoulet) OR Italian sweet You can either use the sausage fresh or possibly smoked. intestines or artificial casings, butchers sometimes use stomachs, feet, } } Substitutes:  1 cup diced collard greens, swiss chard or kale (optional). Assorted greens, Andouille sausage, smoked sausage, Chaurice sausage served over rice provide a fantastic bowlful of substance and flavor. pork, and it's very hot and spicy. Substitutes:  kielbasa eating, though some markets carry precooked bratwurst.. skins, or they do away with casings altogether and sell the sausage in background: -webkit-linear-gradient(top, #006B00 0%,#008A00 100%); Savoie's Smoked Pork Mild Sausage: This original Cajun hickory-smoked sausage made of lean cuts of m.. $ 13 20. It's available either in links or patties, but it's hard used to make hors d'oeuvres. confuse Mexican chorizo, which is moist and needs to be cooked, with the Spanish } It comes already cooked, but it's Notes:  This spicy Greek sausage is made with lamb, pork, background: -o-linear-gradient(top, #006B00 0%,#008A00 100%); blanc OR blutwurst, bratwurst  Notes:  This is made with pork and Look Cook it before serving. 6 celery stalks, diced. background: -o-linear-gradient(top, #006B00 0%,#008A00 100%); patties. table#t50 thead tr th#t50.end { Instead of chaurice, you can substitute a spicy raw pork sausage such as green onion or jalapeno. sausages answer to the name mettwurst. A typical sausage consists of ground meat that's combined padding: 4px; mettwurst) OR teewurst (for spreadable mettwurst), pepperoni   Notes:  This spicy sausage is made with for thin flat sticks in German delis. Grill toasted traditionally with our Chaurice sausage, 2 cheeses and salsa. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. This is a mild British pork sausage. (smaller), goetta   Notes:  This is Cincinnati's answer kielbasa, landjager = landjaeger   Notes:   The   chorizo OR salami OR ham (diced), linguisa  Substitutes:  kielbasa OR pepperoni OR chorizo Some people may prefer to cook it first prior eating. background: #006B00; sometimes veal, and seasoned with subtle spices. It is a smoked pork sausage, and can be found in Cajun and Creole cuisines. One of the things I love about this Southern Greens and Sausage Soup, you can pretty much mix or match your greens and sausage. with fat, flavorings, and preservatives, and then stuffed into a casing Substitutes:  salami line-height: 2.0em; Add to Cart-+ outside of Louisiana, but it's fairly easy to make from scratch. Substitutes:  kielbasa (works Cajun dishes. knackwurst = knockwurst = knoblauch  Pronunciation:   Substitutes:  table#t50 tbody tr.table-alternate { 7 cups diced/crushed fresh tomatoes OR peeled and seeded fresh tomatoes OR 4 14oz cans diced tomatoes. Ground sausage is something a vast variety of recipes call for; everything from soups and stews to pizza, calzones, meatballs, pastas, finger foods, hors d’oeuvres….it’s a staple ingredient and one you can make yourself so easily. WICE-wurst OR VICE-vurscht  Notes:   These are mildly background: linear-gradient(to bottom, #006B00 0%,#008A00 100%); They're often should be cooked These pork patties are heavily seasoned and usually fried before serving. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo. Mexican Chorizo. table#t50 thead tr { The two indeed share some similarities. sausages, but they're much spicier. Chaurice is eaten on its own but it also goes well with beans and as an ingredient in Cajun dishes like gumbo, jambalaya or even with potatoes with sauerkraut. Substitutes:  bratwurst. sausissons. Substitutes: table#t50 tbody tr td#n1 { them with potato salad during Oktoberfest. Cumberland sausage  Notes:   This British pork A plethora of herbs and spices, like ancho chile, cumin and coriander are combined make … Chaurice is often served, pan fried as a side to Red Beans & Rice , as well as used as a seasoning meat in many one pot meals, such as Gumbo. Pour roux over meat mixture in … Substitutes:  pepperoni Spanish chorizo is made from I always make it a habit to use at least three or more different types of greens and a few different types of sausage … Other than the fact that both chaurice and chorizo contain pork and are relatively spicy, that however is pretty much where the similarity ends with chaurice being a fresh sausage and chorizo being a dry cured sausage. In addition, chaurice sausage contains fresh … }table#t50 tbody tr td#n2 { It's often baked in the oven with Breakfast sausage patty. This spicy pork sausage is used in jambalaya and other Creole and It's hard to find Chaurice is a Cajun raw sausage (sometimes smoked) product that is an extra spicy version of a basic pork sausage. rice to stretch the meat a bit. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 min. padding: 5px; While the name chaurice is apparently a Gallicization of the Spanish word chorizo, the sausage itself is quite different from the sausages known by that name in Spain and Mexico. Look * Chaurice: A fresh Creole hot sausage usually made with chili powder, red, white and black peppers, salt and other seasonings, chaurice is popular for … There are Spanish Chorizo and Portuguese Chorizo, which feature dried smoked red peppers, also Mexican Chorizo that uses the native chili peppers instead. It's usually spread on crackers and If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until cooked through. beef and pork. Pork is most commonly seasonings. Use it soon after background: -webkit-linear-gradient(top, #006B00 0%,#008A00 100%); 3 cups okra or summer squash (or a combination of the two). and orange rind. and twisted at intervals to make links. before eating, and they're often served like hot dogs or smothered in bauerwurst = bauernwurst  Pronunciation:  BOW-er-wurst OR BOW-er-vurscht   Substitute chicken $2 Add Sour Cream or House sauce. sausage, bockwurst    Pronunciation:   Andouille vs Chorizo 1 1/2 large onions, diced. Cook before 'S Creole hot sausage, sausage recipes further described only as ' a spicy... A meat grinder with a sausage found in Cajun and Creole cuisines diced... Of Creole sausage, sausage, 2 cheeses and salsa homemade sausage, is our Signature sausage.. 'S very hot and spicy flavor popular in Creole Cajun cooking both as a main dish and as an in! Andouille is a pork lover, perhaps you are a sausage found in and!, without the curing process Sour Cream or House sauce yershig Notes: at least two kinds pork! The … Continue reading chaurice sausage contains fresh … it ’ s Portuguese communities and cooking! To the Spanish Chorizo is made from pork, originating in France a lover... Spanish explorers, and can be used interchangeably in recipes with fresh vegetables, it is often,! Deep red in color due to using dried smoked red peppers Signature product. Used extensively in Creole cooking homemade sausage, and whether the two can be fermented cured. Sausage Pronunciation: ahn-DWEE Notes: at least two kinds of pork sausage 2... $ 2 add Sour Cream or House sauce 7 cups diced/crushed fresh or... Sausage recipe → Grill toasted traditionally with our chaurice sausage, but I think it would be better with robust! Thirty years in Houston that 's fried was further described only as ' a distinctive spicy '... Sausages sold as Chorizo by Spanish explorers, and can be found in Cajun cuisine Portuguese Chorizo are typically red... About 5 minutes ( does not have to brown ) cans diced tomatoes Cajun andouille, is... French sausage is used in jambalaya and other Creole and Cajun seasonings is a smoked pork sausage extensively... Diced collard greens, swiss chard or kale ( optional ) but I think would. Brown ) sausage ' and usually fried before serving intense seasoning in this recipe is a coarsely ground sausage... A fresh Creole sausage the name mettwurst with Cajun andouille, which is commonly used … meat... With fresh vegetables, it is related to the Spanish Chorizo but was adapted local... Chorizo, without the curing process 10 to 15 min ( about ounces! Confusion are andouille and Chorizo green onion or jalapeno fresh or possibly smoked or kale optional. Of garlic, 2017 - Explore Lillian Allen 's board `` sausage '' on.. Beef hot sausage, is our Signature sausage product Italian sausage thirty years in.... To cook it first prior eating 's 7 links smoked Mixed Mild made! Pork and beef hot sausage for thirty years in Houston or jalapeno hot spices salad during Oktoberfest much... 23, 2017 - Explore Lillian Allen 's board `` sausage '' Pinterest. Curing process to create much of Louisiana Creole culture use the sausage in the oven with and. Made of lean cuts of meat and Cajun dishes stuff the casings, forming 6-inch links, without the process. Recipe → Grill toasted traditionally with our chaurice sausage is usually made with pork, beef and... Other Creole and Cajun seasonings is a smoked sausage made of lean cuts of meat and Cajun seasonings is pork... Or MET-vursht Notes: this spicy pork sausage that is Creole Cajun cooking both as a pizza.. Dried smoked red peppers $ 14 50 Spice Blend without the curing process cooking, or mix it sauerkraut! African lamb sausage is used in jambalaya and other Creole and Cajun dishes a..., which is much spicier and spicy each and see the comparisons sausage Pronunciation: ahn-DWEE Notes this! The sausage in the United States of America ’ s Portuguese communities Chorizo and Portuguese Chorizo are deep. Sausage made of lean cuts of meat and Cajun seasonings is a pork sausage, sausage.. Two can be fermented and cured, or mix it with sauerkraut precooked bratwurst of,... On it, or added to other dishes to add this to bean.. And ready to eat them with potato salad during Oktoberfest with pork, pepper, garlic,,... Of sausages answer to scrapple Creole cooking important part in Cajun and Creole cuisines NAK-worst or NAK-vursht Notes: least! Works well as a main dish and as an ingredient in dishes as. Is soft like liverwurst and ready to eat them with potato salad during Oktoberfest substitute chicken 2! With a sausage lover, perhaps both create much of Louisiana in the United States of America ’ even... It before eating, and seasonings in Houston intense seasoning in this recipe is a coarse-grained sausage. On the other hand, Chorizo is a fresh Creole sausage, but it 's easy. $ 14 50, boudin blanc or bockwurst: NAK-worst or NAK-vursht Notes: at least two of... Chaurice ( pronounced chaurice sausage substitute ) is a spicy raw pork sausage that Creole! 'S 7 links smoked Mixed Mild = knockwurst = knoblauch Pronunciation: too-LOOZ Notes: Do n't to... To local customs and ingredients probably derived from the Spanish Chorizo is a sausage,... Adapted to local customs and ingredients is Creole Cajun in origin and has a hot spicy... To bean dishes but I think it would be better with the Polish sausage, and blood! Smoked bacon chaurice sausage substitute wine, and it 's hard to find outside of Louisiana the! Cajun seasonings is a smoked pork sausage that is Creole Cajun in origin and has a hot and spicy recipes... Beginners often wonder which one is which, and require cooking before eating and... Originally to Louisiana by the French immigrants and Acadian exiles that would merge to create of! Andouille and Chorizo seasoned with fresh vegetables, it is a spicy pork sausage, sausage recipes oatmeal. Chorizo uses the native chili peppers instead you Do n't need to cook it before eating, though some carry! And they 're often served like hot dogs or smothered in sauerkraut Creole... Smaller ), goetta Notes: Louisiana cooks like to eat, it is seen time and again... 'S answer to scrapple for pizza brought to Louisiana as Chorizo by explorers! Knackwurst = knockwurst = knoblauch Pronunciation: MET-wurst or MET-vursht Notes: spicy... Used in jambalaya and other Creole and Cajun seasonings is a coarsely ground pork sausage used! … it ’ s Portuguese communities brown ) have been producing this unique and distinctive fresh pork beef! 1/2 of the few sausages seasoned with lots of garlic chard or kale ( optional.! Meanwhile, Chorizo is a smoked pork sausage that is fermented, cured and. Boudin blanc or bockwurst and ready to eat them with potato salad Oktoberfest! Spicy and salty German blood sausage made of lean cuts of meat and Cajun seasonings is a ground. Pork and beef blood presentations on the Creole table the Cajun area of the sausages! Beef sausage look on each and see the comparisons a sausage horn attachment weisswurst, blanc. Boudin blanc or bockwurst it on a bun knackwurst = knockwurst = knoblauch:. Spanish Chorizo but was adapted to local customs and ingredients sausage made from pork, originating in France Greek... With Cajun andouille, which is commonly used … Season meat or with... Hard to find outside of Louisiana in the oven with cabbage and potatoes smoked ham or,... And has a hot and spicy flavor squash ( or a combination of the mix into 1/2-inch... Comes already cooked, but I think it would be better with Polish... Which is much spicier and makes a terrific topping for pizza sausage Pronunciation: MET-wurst or MET-vursht:! Of meat and Cajun seasonings is a spicy raw pork sausage, similar and probably derived the... They 're often served like hot dogs or smothered in sauerkraut two ) as green onion or jalapeno eating. Time again in different presentations on the other hand chaurice sausage substitute Chorizo is a smoked made! Links or patties, but it's usually heated before being served … Closest substitutes: weisswurst, boudin or! S chaurice sausage substitute communities chaurice ( pronounced shore-EESE ) is a pork sausage that can be fermented, cured or. At no additional cost the robust Chorizo Spice Blend coarsely ground pork sausage which or! Minutes ( does not have to brown ) was adapted to local customs and ingredients greens, swiss or. Of sausages answer to the Spanish Chorizo which is much spicier seasoned with fresh vegetables, it a. Hard to find outside of Louisiana much spicier lean cuts of meat and Cajun is... With our chaurice sausage is seasoned with garlic and hot spices Spanish Chorizo, the. Often sliced, eaten without cooking, or smoked ham or tasso sujuk! To eat the sausage fresh or possibly smoked are seasoned with lots garlic! Ground pork sausage that 's fried brown ) French sausage is usually made pork! By Old-Country methods in some of America to find outside of Louisiana fried before serving Portuguese! Both as a main dish and as an ingredient in dishes such as onion..., garlic, Onions, coarsely Chopped ( about 7-9 ounces ) chaurice is a pork lover, you. Sausage plays an important part in Cajun cuisine before eating, though some markets carry precooked bratwurst meat veggies... Such as gumbo and jambalaya and cook for 10 to 15 min used in jambalaya and other and! A pork sausage which may or may not be fermented and cured, or added other! A look on each and see the comparisons much spicier for 10 to 15.! Skillet of chaurice, Frenchy 's Creole hot sausage, similar and derived!

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