We have this most delicious Chaurice sausage by a company called “Frenchy’s” here in Houston. I happened to have a bunch of Kale on hand, and decided to look around for possibilities. Thanks to the people at Epicurious.com. I’m sure their recipe is a good one too.


1 package (five links)  Frenchy’s Chaurice  (Hot and spicy Creole Sausage)
2 onions; peeled and diced
1 pound fresh kale; washed and stripped
2 sticks celery; sliced
4 medium carrots; sliced
2 medium potatoes; diced
4 cloves garlic; minced
Old Bay Seasoning
8 ounces pasta (Epicurious recommends fettuccine; I used whole grain spaghetti.)
1 cup or more Cotija cheese; grated (or Parmesan or other sharp cheese)
Oil for cooking
1 pound of smoked pork neck bones


Begin by placing the pork in a stock pot and cover with water. Bring to a gentle simmer. Cover the pot and allow the pork to cook. Also set up a pot to cook the pasta so it will be ready when you are.

Strip the kale of the thick stems and wash the leaves well. Pour a couple of tablespoons of oil in a 6 quart cook pot and bring to medium heat.

Add onion to pot and stir for a minute or two to break up the pieces. Add the celery, carrots, and garlic. Continue cooking for 10 minutes or so.

Transfer half of the kale to the pot. Sprinkle with a good tablespoon of Old Bay. Then top with the remainder of the Kale. Add a few cups of water; or if the pork stock is ready, add some of it. Cover the post; reduce the heat and continue cooking.

In another skillet, cook the Chaurice breaking it into small pieces.. When it’s done, remove sausage to a paper towel lined plate to drain. Discard most of the grease from the skillet and return the sausage to the pan.

While the sausage is cooking, transfer a few ladles of the pork  stock to the vegetable pot and add the neck bones as well. After the kale is almost tender, add the diced potatoes.

To the skillet with the sausage, begin stirring in vegetables from the other pot and combine until well blended. Add pork stock if needed to thin it some. Stir in a handful of the cheese and blend well.

Serve the sausage/kale/cheese mixture over drained pasta, and offer more grated Cotija. Enjoy!

Note: Don’t be afraid to experiment with different vegetables. Red and yellow bell peppers would be wonderful in this; as would maybe a few jalapenos, or a poblano. The whole point is to combine lots of different textures and flavors; and make it fun!