Cajunhabanerosausage Recipes

CAJUN HABANERO SAUSAGE

Cajun Habanero Sausage image

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.

Provided by Pokey in San Antonio

Categories Pork

Time 1h

Yield 15-20 links, 6-7 serving(s)

Number Of Ingredients 12

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

Steps:

Grind pork butt with 1/4" plate.
Mix all ingredients really well. Let stand in refrigerator over night.
Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
Remove cover and continue cooking until water is gone and sausages are browned.
Or cook on grill over medium coals until brown.
Note: If you have a smoker, these are great smoked.

Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5

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