Chaurice (5) Hot (Cajun Pork Sausage Making)

1 Lbs

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

1 Jalapeno, stem/seed, mince	1/2 ts Ground black pepper
1/2 ts Cayenne powder	1 tb Fresh parsley, minced
1/4 ts Crushed red chile	1/2 ts Salt
1 1/2 lb Ground pork	1 sm Minced thyme sprig
1/2 c Finely chopped onion	1 sm Bay leaf, crumbled
1 Clove garlic, minced

Instructions for Chaurice (5) Hot (Cajun Pork Sausage Making)

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized