Creole Habanero Sausage

Recipe Ingredients

3 lbs	1362g / 48oz	Pork butt
1/2 lb	227g / 8oz	Onion
2		Habanero chilies - minced
1/2 teaspoon	2.5ml	Minced garlic
1/4 teaspoon	1.3ml	Dried thyme
1 teaspoon	5ml	Chopped fresh parsley
1		Bay leaf - (vein removed), chopped fine
1/2 teaspoon	2.5ml	Paprika
1 teaspoon	5ml	Ground black pepper
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Red wine vinegar

Recipe Instructions

Grind with 1/4" plate. Mix and stuff in sheep casings forming 6" links. Hang 1 hour.

Posted to the BBQ List by "Cindi" <[email protected]> on Sep 20, 1998.

Source:
John "Smoky" Mitchell

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