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Hot Creole Sausage

1 Jalapeno, stem and seeds removed
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 Fresh minced thyme sprig or 1/4 ts Dried
1 sm Bay leaf, crumbled pinch of allspic

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.

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