Creole Sausage

• 1 pound ground pork
• 1/4 cup minced yellow or white onion
• 2 small cloves garlic, minced or pressed
• 3/4 teaspoon minced fresh small red or green chile
• 2 teaspoons cider or red wine vinegar
• 1 teaspoon hot or sweet Hungarian paprika
• 1/2 teaspoon dried thyme
• 1/2 small bay leaf, vein removed, leaf finely chopped
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

1. Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Use in bulk and shape as directed in individual recipes or stuff into sheep casing.
3. Cover and refrigerate for at least 3 hours, or preferably overnight to firm and blend the flavors.
4. Saute or grill, or cook as directed in individual recipes.
5. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)

ground pork, onion, garlic, fresh small red, cider, paprika, thyme, bay leaf, kosher salt, freshly ground black pepper, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/creole-sausage-389486 (may not work)