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Creole Habanero Sausage

none

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. Posted to the BBQ List by "Cindi" on Sep 20, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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