[CH] Creole Habanero Sausage

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Creole Habanero Sausage

3 pounds pork butt
1/2 pound onion
2 habanero chilies; minced
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 teaspoon chopped fresh parsley
1 bay leaf; (vein removed),
; chopped fine
1/2 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoons red wine vinegar

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

Yield: 1 serving



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