Creole Chaurice, Pan-fried Muenster Mac-n-Cheese, and Braised Kale

Adapted by
July 2012
Yield: 4 servings


Chaurice Sausage
5 pounds pork butt
1½ cups minced onion
1½ tablespoons minced fresh garlic
2 teaspoons chopped fresh thyme
1½ teaspoons cayenne
½ teaspoon chili powder
1 teaspoon chili flakes
8 teaspoons kosher salt
5 tablespoons finely chopped flat leaf parsley
½ teaspoon allspice
3 yards all-natural casing
Mac-n-Cheese Pancake
1 pound fusilli pasta
grated black pepper
½ pound grated Muenster
1 handful Parmesan
2 cups heavy cream
Braised Kale
2 pounds kale, washed and stemmed
olive oil
¼ cup white wine


For Chaurice:
Grind pork butt on the 3/8 setting. Mix with onion, garlic, thyme, pepper, chili powder, chili flakes, salt, parsley, and allspice. Stuff into casing and let rest overnight so meat adheres to casing. Turn smoker to 190°F and smoke sausage for about 2½ hours, or until firm to touch.

For the Mac-n-Cheese Pancake:
Add boiled noodles to a preheated non-stick skillet with a little butter, salt, and pepper. Warm all the noodles, toss in Muenster and Parmesan, making sure the noodles are well coated. Once dispersed leave the pan alone, (important not to stir) until all cheese is caramelized. At this point you should be able to flip like a pancake, add the cream, and reduce to your liking.

For the Braised Kale:
In a separate pan sauté kale in olive oil, salt and white wine. Cover. Once wilted, uncover and toss until liquid has reduced.

To Assemble and Serve:
Flip the Mac-n-Cheese Pancake onto a shallow dish. Top with sliced Chaurice Sausage and Braised Kale.