Recipe - Kosher Creole Sausages

1 pound Beef; ground; not too lean
1/3 cup Onion; chopped
1 Garlic Clove
One fourth teaspoon Cayenne Pepper; ground
One fourth teaspoon Chili Powder
One fourth teaspoon Red Pepper; crushed
One half teaspoon Salt
One half teaspoon Black Pepper; freshly ground
One half teaspoon Thyme; dried
2 tablespoon Parsley; fresh; chopped
1 small Bay Leaf; crushed
pn Allspice; ground

Combine all the ingredients, mixing very well. If you house is not too
warm, allow the mixture to remain at room temperature for an hour or two to
blend the flavors. Wrap well and refrigerate until ready to use, up to 2
days. The sausage can be frozen, although you might lose a little of the
spiciness during storage. Use as directed in other recipes, or shape into
patties and grill, broil, or fry in a little oil until brown on both sides
and cooked through. Makes about 1 pound. From: International Cooking For
The Kosher Home By: Betty S. Goldberg From: Sam Lefkowitz