Peppery pork sausage
2 servings
Ingredients
| Quantity | 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 |
Directions
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