Yield: 1 Lbs
Measure | Ingredient |
---|---|
1 \N | Jalapeno, stem/seed, mince |
½ teaspoon | Cayenne powder |
¼ teaspoon | Crushed red chile |
1½ pounds | Ground pork |
½ cup | Finely chopped onion |
1 \N | 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=-]