Creole Habanero Sausage |
Course : Sausages
Source: John Smoky Mitchell
Serves: 1 |
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Ingredients:
3 pounds pork butt |
1/2 pound onion |
2 medium habanero chilies -- minced |
1/2 teaspoon minced garlic |
1/4 teaspoon dried thyme |
1 teaspoon chopped fresh parsley |
1 piece bay leaf -- (vein removed), -- chopped fine |
1/2 teaspoon paprika |
1 teaspoon ground black pepper |
1/2 teaspoon salt |
2 teaspoons red wine vinegar |
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Preparation / Directions:
Grind with 1/4" plate. Mix and stuff in sheep casings forming 6" links. Hang 1 hour.
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