Chaurice Sausage (Cajun/Creole)

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Chaurice Sausage (pronounced shore-EESE). 

Chaurice is a staple sausage of both Creole and Cajun dishes and is said to have originated from the Spanish Chorizo. It is eaten traditionally as either a main dish that is served with beans and rice or as an ingredient for dishes like gumbo and jambalaya. 

It is truly delicious. If an andouille sausage and a boudin sausage got together and had a baby sausage, its name would be Chaurice. 

Chaurice Egg Scramble


3 Eggs

1 Chaurice Sausage Link

1/2  Diced Tomato

1/2 Jalapeno (deseeded)

1/4 Diced Onion

Diced Cheddar Cheese

2 tablespoons of cream 

Salt to taste

Pepper to taste


1. Cook Chaurice sausage in a medium pan over medium heat. Turn over until brown on both sides and cooked throughout. (Oil is not necessary, just be mindful to not cook on high heat). 

2. In a medium bowl combine your diced tomato, jalapeno, onion, cheddar, cream, salt, pepper, chaurice sausage and eggs. 

3. Whisk until cream is distributed evenly in the egg mixture. 

4. Pour egg mixture into a non stick pan (like our amazing Eurocast deep skillet) or a oiled pan and cook on medium heat. 

5. Begin to stir egg scramble AFTER the bottom of egg mixture has firmed in the pan.

You can tell the "firmness" of the egg mixture by gently lifting the edge of the egg scramble. The edges should be slightly browned. If the egg mixture lifts easily without running or breaking, then proceed to flip over and scramble. 

If it is not quite firm, then allow to continue to cook. 

6. Serve with warm tortillas, grits or toast. 




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