Boudin, Chaurice, Saucisse (1954)

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RICE AND CREOLE COOK BOOK:
A COLLECTION OF PRECIOUS RECIPES FORM SOUTH LOUISIANA
edited by Wanda Cain Lafleur and Marie Ann Bandy
Daily Signal, Crowley, LA
1956

   Calvin Trillin wrote about "boudin" for a recent issue of THE NEW YORKER.  DARE has 1805 for "buffalo intestines," but only 1961 (citing PADS) for "pork sausage.
   This book arrived today.  I just checked Bookfinder and Bibliofind and there are no more for sale.
   Last posting before all-day plane trip.

Pg. 5:  CALAS
Pg. 15:  DIRTY RICE A LA GOUDEAU (By M. P. Goudeau, who won a prize in the 1954 contest--ed.)
Pg. 16 (1954 RICE AND CREOLE COOKERY CONTEST):
   BOUDAN
1 Lbs. Fat Pork or Ground Meat
1 Lb. Pork Black Liver
1 Large Onion
1/2 Cup Chopped Celery
1 Cup Chopped Onion Tops
1 Cup Chopped Parsley
2 Cups Cooked Rice
   Put all in pot but rice with about 1/2 gallon water and boil 1 hour.  Remove from fire and add cooked rice.  Season to taste.  Stuff in casings.  Reboil for about 10 minutes.  May be served hot or cold.
   Mrs. Forestier Monceaux,
   Crowley, La.
   Second Prize Women's Division, Rice and Meat
Pg. 52:
   CHAURICE (DARE?  OED?--ed.)
4 Pounds Lean, Fresh Pork
2 Pounds Fat Fresh Pork
2 Large Onions, Minced Very Fine
1 Clove of Garlic, Minced Very Fine
1 Teaspoon Cayenne Pepper and Chili Pepper (very hot)
1 Teaspoon Red Pepper
3 Teaspoons Salt
2 Teaspoons Finely Ground Black Pepper
1 Sprig Thyme, Well Minced
2 Sprigs Parsley, Finely Minced
2 Bay Leaves, Chopped or Minced Very Fine
1/2 Teaspoon Allspice, Very Fine
   Has the pork as fine as possible--fat and lean--and mix together.  Then season highly with the salt and black pepper and Cayenne, Chili and red pepper (pimiento).  This high seasoning distinguishes the Creole sausage from all others.  Chaurice must be seasoned very hot, so do not fear to have too much red pepper.  Mince the onion and garlic as fine as possible, then add to the Chaurice.  Mince the herbs as fine as possible, and add, and then mix the finely ground spices thoroughly with the Chaurice.  Hash all together, and when well mixed, take the casings (the Creoles always use  the entrails of the sheep for this purpose) that have been well cleaned by the butcher.  Scald them and wash thoroughly again.  Dry them and fill with the mixture, tying them the lengths you desire.
   Chaurice is fired in boiling lard for breakfast, always having sufficient to have the sausage swim in it, and served, after draining of all grease, in a hot dish with minced parsley thrown over as a garnish.  It is used most extensively in making "Jambalaya," and a few Chaurice thrown into the pot of boiling cabbage or beans add greatly to the flavor.  This is a distinctive Creole sausage and the very nicest and most highly flavored that can be eaten.
Pg. 64:
   SAUCISSE (SAUSAGE)
   Saucisses, unlike Chaurice, are made from pork and beef mixed.  Take
2 Pounds Lean Beef
2 Pounds Lean Pork
1 Pound Lean Veal
1 Pound Fat Pork
2 Large Onions Minced Very Fine
2 Cloves Garlic
1 Teaspoon Cayenne Pepper
1 Tablespoon Black Pepper
3 Tablespoons Salt
3 Bay Leaves, Minced Very Fine
1/2 Spoon Each of Ground Cloves and Mace
   Allspice and Grated Nutmeg
1 Teaspoon Each of Minced Thyme and Sweet Marjoram
   Chop and hash the meat (fat and lean) very fine, mincing it, and then season highly with salt and pepper and Cayenne, mixing well.  Add the minced onion and garlic, mix well, and then add the finely minced herbs and spices.  Mix thoroughly and fill the casings which you have gotten from the butcher and washed again thoroughly.  Fill them with the mixture, in lengths of about two feet or one foot and a half, stuffing tightly.  Tie at both ends and let them stand overnight in a deep brine.  If used for breakfast, take out as much as desired, wipe dry and cut into slices and fry, or fry the sausage, the whole length, in boiling lard, and then slice nicely.  Garnish with chopped parsley and serve.