I started with 5lbs of ground pork...added one medium chopped onion and 4 cloves of minced garlic.
...2 TBs kosher salt
2 tsps dry thyme
1 tsp red pepper flakes
1 TBs cayenne
2 TBs dried parsley
1 bay leaf crushed
You can stuff the sausage into casings. I chose to make 2" balls. I smoked them with a bit of hickory at 225 degrees for about 2 hours...
The spicy chaurice balls were very tasty...they went well with my japapeno pickled eggs and cold beer. :)