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Chaurice

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Sandwich au chaurice au New Orleans Po'Boy Fest.

Le chaurice ou hot sausage ( « saucisse piquant » ) est une saucisse de porc piquant originaire de La Nouvelle-Orléans[1]. Les ingrédients courants sont : du porc, du poivre de Cayenne, des flocons de piment, de l'oignon et de l'ail[2],[3]. Elle tire son nom de la crépinette ou chaurice[4]. Le Picayune Guide to New Orleans (1903) indiquait que les enfants l'appréciaient particulièrement[5].

Notes et références

  1. ↑ (en) Bruce Aidells et Denis Kelly, Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook], Clarkson Potter/Ten Speed, (ISBN 978-1-58008-159-7, lire en ligne), p. 46.
  2. ↑ (en) The Picayune, The Picayune's Creole Cook Book, Andrews Mcmeel+ORM, (ISBN 978-1-4494-4668-0, lire en ligne), p. 116.
  3. ↑ (en) Leon Soniat Jr., La Bouche Creole II, Pelican Publishing Company, (ISBN 978-1-4556-0146-2, lire en ligne), p. 127.
  4. ↑ (en) Culinary Review, (lire en ligne), p. 3.
  5. ↑ (en) The Picayune's Guide to New Orleans, The Picayune, (lire en ligne), p. 70.

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