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Kosher Creole Sausages

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CATEGORY CUISINE TAG YIELD
Meats Sausage 1 Servings

INGREDIENTS

1 lb Beef; ground; not too lean
1/3 c Onion; chopped
1 Garlic Clove
1/4 ts Cayenne Pepper; ground
1/4 ts Chili Powder
1/4 ts Red Pepper; crushed
1/2 ts Salt
1/2 ts Black Pepper; freshly ground
1/2 ts Thyme; dried
2 tb Parsley; fresh; chopped
1 sm Bay Leaf; crushed
pn Allspice; ground

INSTRUCTIONS

Combine all the ingredients, mixing very well. If you house is not too
warm, allow the mixture to remain at room temperature for an hour or two to
blend the flavors. Wrap well and refrigerate until ready to use, up to 2
days. The sausage can be frozen, although you might lose a little of the
spiciness during storage. Use as directed in other recipes, or shape into
patties and grill, broil, or fry in a little oil until brown on both sides
and cooked through. Makes about 1 pound. From: International Cooking For
The Kosher Home By: Betty S. Goldberg From: Sam Lefkowitz

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