Yield: 2 servings
|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|
|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