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Title: `chaurice - a Hot Creole Sausage
Categories: Meat Pork Mexican
Yield: 1 Servings
| 1 | Jalapeno, stem and seeds removed, minced | |
| 1/2 | ts | Cayenne powder |
| 1/4 | ts | Crushed red chile |
| 1 1/2 | lb | Ground pork |
| 1/2 | c | Finely chopped onion |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Ground black pepper |
| 1 | tb | Fresh parsley, minced |
| 1/2 | ts | Salt |
| 1 | sm | Fresh minced thyme sprig or |
| 1/4 | ts | Dried |
| 1 | sm | Bay leaf, crumbled Pinch of allspice Pinch of mace |
Combine all ingredients and mix well. Stuff casings and form any length links desired. Refrigerate up to 3 days for flavors to blend. Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits. This Southern favorite can be grilled as a breakfast or dinner sausage and is the classic sausage of Jambalaya.
Other recipes include: Hot Italian Sausage, Kielbasa Sausage, Peppery Pork Sausage, Southwestern Sausage Patties, and Zrazy: Horseradish and Mushroom Filled Sausages.
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