peppery pork sausage
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Crushed red chile |
| 2 pounds | Pork, coarsely ground |
| 1 | 10 oz pkg. chopped spinach, thawed |
| 1 tablespoon | Olive oil |
| 1 small | Onion, minced |
| 2 | Cloves garlic, minced |
| 1 teaspoon | Ground thyme |
| 2 | Bay leaves crumbled |
| 1 large | Sweet red pepper, minced |
| 1 teaspoon | Salt |
| ¾ teaspoon | Cracked black pepper |
Heat the oil in a skillet over medium heat. Saute onion and garlic until tender. In a large bowl, add the onion and garlic mixture and the remaining ingredients. Knead until well combined.
Form into patties or slip into beef casings, forming 6-inch links.
Poach the sausages, then saute or grill them until brown.
FROM: Stephanie Dicamillo, Jul-16-90 11:43am Source: July/August issue of Chile Pepper magazine
Similar recipes
- Creamy peppery pasta sauce
- Peppery balsamic vinaigrette
- Peppery blue cheese sauce
- Peppery blueberry dressing
- Peppery cheese twists
- Peppery corn bread
- Peppery corn bread bites
- Peppery curry paste
- Peppery dry rub
- Peppery fish stir-fry
- Peppery gingerbread
- Peppery grilled garlic bread
- Peppery grilled potatoes
- Peppery mozzarella salad
- Peppery pecan pie
- Peppery portugese pasta
- Peppery potato hash
- Peppery rice
- Peppery scalloped potatoes
- Peppery snaps
Random recipe of the day
Follow us
