Prepare the Jerk sauce by blending all the ingredients together
This can be store for uptown two weeks in the fridge
Add salt & 5 tbsps of this paste to the chicken
Add the scotch bonnet peppers and thyme and give it a good mix
Tie one end and start stuffing the sausages using a sausage horn
When you have the length you like, tie and cut it
I like to smoke these on the BBQ for 30 mins