| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Sausages, Meats |
1 |
Lbs |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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