Peppery pork sausage

Yield: 2 servings

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

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