`chaurice - A Hot Creole Sausage Recipe

Serves: 6
Keywords: Pork, recipe, recipes, `chaurice - A Hot Creole Sausage Recipe

Jalapeno, stem and seeds removed, minced

Cayenne powder

Crushed red chile

1 ½

lb.

Ground pork

Finely chopped onion

Clove garlic, minced

Ground black pepper

Fresh parsley, minced

Salt

Fresh minced thyme sprig or 1/4 tsp. dried

Bay leaf, crumbled

Of allspice

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.