So the authors kept the recipes for chaurice (a distinctive Creole sausage and the very nicest and most highly flavored), saucisses (like chaurice but with mixed beef and pork), saucissons, blood-sausage boudin and boudin blanc, made with pork and the white meat of fowl (The left-over of rabbit, chicken, turkey, partridge and other birds may be prepared in this manner, as also the left-over of