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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest. Ingredients:
3 lbs pork butt |
1 cup onion (finely chopped) |
4 habanero peppers (minced) |
1 teaspoon garlic (minced) |
1 teaspoon cayenne powder |
1/2 teaspoon dried thyme |
1 teaspoon fresh parsley (chopped) |
1/2 teaspoon paprika |
1 teaspoon ground black pepper |
1 teaspoon salt |
1 teaspoon liquid smoke |
2 teaspoons red wine vinegar |
Directions:
1. Grind pork butt with 1/4 plate.
2. Mix all ingredients really well. Let stand in refrigerator over night.
3. Stuff into casings forming 6 links. Let hang for 1 hour before cooking.
4. Place in frying pan with 1/2 water, cover and cook on medium for 15 minutes.
5. Remove cover and continue cooking until water is gone and sausages are browned.
6. Or cook on grill over medium coals until brown.
7. Note: If you have a smoker, these are great smoked.
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