Creole sausage

Creole Sausage (Chaurice)4 pounds lean fresh pork2 pounds fat fresh pork2 large onions, minced very fine1 clove garlic, minced very fine1 teaspoon cayenne pepper and chile pepper, (very hot)1 teaspoon red pepper3 teaspoons salt2 teaspoons black pepper, finely ground1 sprig thyme, well minced3 sprigs parsley, finely minced2 bay leaves, chopped1/2 teaspoon allspice, finely groundHash 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.