Chaurice(5) Hot (Cajun Pork Sausage Making)
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    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.

Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995.