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

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