Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Jalapeno, stem and seeds 1 tb Fresh parsley, minced
-removed, minced 1/2 ts Salt
1/2 ts Cayenne powder 1 sm Fresh minced thyme sprig or
1/4 ts Crushed red chile -1/4 tsp. dried
1 1/2 lb Ground pork 1 sm Bay leaf, crumbled
1/2 c Finely chopped onion 1 pn Of allspice
1 Clove garlic, minced 1 pn Of mace
1/2 ts Ground black pepper

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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