Title: Chaurice (5) Hot (Cajun Pork Sausage Making)
Categories: Sausages, Meats
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=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini