Title: Chaurice(5) Hot (Cajun Pork Sausage Making)
Categories: Sausage Meat Pork Ground
Yield: 1 Lbs

1		Jalapeno, stem/seed, mince
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	Minced thyme sprig or 1/4 tsp. dried
1	sm	Bay leaf, crumbled
	Pn	allspice
	Pn	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.

[-=PAM=-]

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