Yield: 2 servings
Measure | Ingredient |
---|---|
1 teaspoon | Crushed red chile |
2 pounds | Pork, coarsely ground |
1 \N | 10 oz pkg. chopped spinach, thawed |
1 tablespoon | Olive oil |
1 small | Onion, minced |
2 \N | Cloves garlic, minced |
1 teaspoon | Ground thyme |
2 \N | 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