Creole habanero sausage

Yield: 1 Servings

Measure Ingredient
3 pounds Pork butt
½ pounds Onion
2 Habanero chiles; minced
½ teaspoon Minced garlic
¼ teaspoon Dried thyme
1 teaspoon Chopped fresh parsley
1 Bay leaf (vein removed); chopped fine
½ teaspoon Paprika
1 teaspoon Ground black pepper
½ teaspoon Salt
2 teaspoons Red wine vinegar

Grind ¼" plate-mix-stuff in sheep casings-6" links-hang 1 hour.

Compliments of Garry's Home Cookin' garhow@...

Recipe by: John "Smoky" Mitchell Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997

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