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Creole Habanero Sausage
3 lb Pork butt
1/2 lb Onion
2 Habanero chiles; minced
1/2 ts Minced garlic
1/4 ts Dried thyme
1 ts Chopped fresh parsley
1 Bay leaf (vein removed); chopped fine
1/2 ts Paprika
1 ts Ground black pepper
1/2 ts Salt
2 ts Red wine vinegar
Grind 1/4" plate-mix-stuff in sheep casings-6" links-hang 1 hour.
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