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Creole Habanero Sausage
Ingredients:
3 pounds pork butt
1/2 pound onion
2 habanero chilies -- minced
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 teaspoon chopped fresh parsley
1 bay leaf -- (vein removed),
-- chopped fine
1/2 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoons red wine vinegar
Instructions:
Grind with 1/4" plate. Mix and stuff in sheep casings forming 6" links.
Hang 1 hour. Posted to the BBQ List by "Cindi"
on Sep 20, 1998. |
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