Chaurice (5) hot (cajun pork sausage making)

Yield: 1 Lbs

Measure Ingredient
1 Jalapeno, stem/seed, mince
½ teaspoon Cayenne powder
¼ teaspoon Crushed red chile
1½ pounds Ground pork
½ cup Finely chopped onion
1 Clove garlic, minced
½ teaspoon Ground black pepper
1 tablespoon Fresh parsley, minced
½ teaspoon Salt
1 small Minced thyme sprig or 1/4 tsp. dried
1 small 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

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