Chaurice Creole Sausage

1 jalapeno chile, stemmed and seeded, minced
1/2 teaspoon Cayenne powder
1/4 teaspoon caribe
1 1/2 lbs. ground pork
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground black pepper
1 Tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 small bay leaf, crumbled
Pinch of allspice
Pinch of mace

Combine all ingredients, mixing well. Stuff into sausage casings and refrigerate for 3 days for flavor to blend.