Creole Sausage (Chaurice)

4 pounds lean fresh pork
2 pounds fat fresh pork
2 large onions, minced very fine
1 clove garlic, minced very fine
1 teaspoon cayenne pepper and chile pepper, (very hot)
1 teaspoon red pepper
3 teaspoons salt
2 teaspoons black pepper, finely ground
1 sprig thyme, well minced
3 sprigs parsley, finely minced
2 bay leaves, chopped
1/2 teaspoon allspice, finely ground

Hash the pork as fine as possible and mix together. Season highly with salt, black pepper, cayenne, chile and red peppers (pimento). Mince the onion and garlic as fine as possible, then add to the Chaurice. Mince the herbs as fine as possible and add, and then mix the finely ground spices thoroughly with the Chaurice. Hash all together, and when well mixed, stuff into casings, tying them in the lengths you desire.

Chaurice is fried in boiling lard for breakfast and served, drained, on a hot dish with minced parsley thrown over as a garnish. It is used most extensively in making Jambalaya and a few Chaurice thrown into a pot of boiling cabbage or beans add greatly to the flavor.