Creole Sausage Recipe
Creole Sausage (Chaurice) Recipe
- 4 pounds lean fresh pork
- 2 pounds fat fresh pork
- 2 large onions, minced very fine
- 1 clove garlic, minced very fine
- 1 teaspoon cayenne pepper and chile pepper (very hot)
- 1 teaspoon red pepper
- 3 teaspoons salt
- 2 teaspoons black pepper, finely ground
- 1 sprig thyme, well minced
- 3 sprigs parsley, finely minced
- 2 bay leaves, chopped
- 1/2 teaspoon allspice, finely ground
Charice is fried in boiling lard for breakfast and served, drained, on 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 a pot of boiling cabbage or beans add greatly to the flavor.
Lychee Coconut Bubble TeaSome bubble tea shops use milk powder rather than fresh milk or a combination of the two to achieve the desired creaminess.
- A 230-gram package of dried/raw bubble tea pearls will make about 10 portions. Other fresh fruits such as papaya and mango make tasty substitutions.
- 1/2 cup chilled, cooked bubble tea pearls
- 1 cup crushed ice
- 1 cup canned lychees with syrup or fresh pitted fresh lychees OR
- other fresh fruits such as mango and papaya
- 3/4 cup coconut milk
- 1/4 cup homogenized milk or cereal cream
- 1 to 2 teaspoons fresh lime juice
Place pearls in a large parfait glass. Combine all remaining ingredients in a blender and blend for 1 minute or until the mixture is frothy and creamy. Pour into a glass and serve with extra-thick straws.
Makes 1 (16 ounces) drink.
Bisquick Cinnamon Raisin Biscuits
- 2 cups Bisquick
- 1/2 cup milk
- 1/3 cup granulated sugar
- 1/3 cup raisins
- 1 teaspoon cinnamon
Stir all ingredients until soft dough forms. Drop by 9 spoonsful onto an ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake for 10 to 12 minutes or until golden.