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