Chaurice - a hot creole sausage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jalapeno, stem and seeds removed, minced | |
| 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 | Fresh minced thyme sprig or 1/4 tsp. dried |
| 1 | small | Bay leaf, crumbled |
| 1 | pinch | Of allspice |
| 1 | pinch | Of mace |
Directions
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.
FROM: Stephanie Dicamillo, Jul-13-90 10:21am Source: July/August issue of Chile Pepper magazine