SMOKED HABANERO FONTINA SAUSAGE
Provided by Food Network
Time 18h
Yield about 15 servings
Number Of Ingredients 16
Steps:
- Cube beef, pork butt and fatback to 1 1/2 to 2 inches. Toss the garlic and habaneros with the cubed meat and fat in a large bowl. Combine salt, pepper, cilantro, coriander, paprika, onion powder and red pepper together in a bowl, then distribute over the meat mixture and mix by hand to make sure all the meat is well coated. Cover tightly with plastic wrap and refrigerate overnight, or up to 2 days.
- Grind meat mixture with medium die on a meat grinder to create sausage blend. Add peach puree and ice water and incorporate by hand until evenly distributed. Combine fontina cheese with sausage blend and mix thoroughly by hand to ensure even distribution. Refrigerate until sausage is below 40 degrees, at least 2 hours.
- Prepare hog casings by rinsing and soaking for 30 minutes in tepid water prior to stuffing.
- Stuff the sausage mixture into prepared hog casings and coil or link to desired size. You may choose to separate the links at this point or leave them linked. Hang or lay on a drying rack in the refrigerator for a minimum of 6 hours, or up to overnight. This lets the casings dry out to form pellicle, which aids in smoke absorption.
- Heat a smoker to 225 degrees F.
- Smoke sausage using wood of your choice until an internal temperature of 150 degrees F is reached, about 45 minutes. Rest 15 minutes. Enjoy!
MANGO HABANERO KIELBASA BITES
Sweet mango habanero sauce is a spicy, bold accent to so many dishes, including traditional kielbasa recipes! You'll love this version which sautes Polish sausage with tenderizing ingredients like salsa and honey. For a fun serving option, plate the sausage bites with slices of French bread to make finger sandwiches.
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in large saute pan over medium heat. Add sliced kielbasa and cook, turning often, until sausage pieces are golden brown and cooked through. Remove browned kielbasa and set aside. Drain off fat from pan and return pan to stove over medium heat. Add lime juice to pan to deglaze, scraping up any browned bits from bottom of pan. Add LA VICTORIA® Mango Habanero Salsa, honey and cilantro and stir to combine. Season with salt and pepper. Add sliced sausage back to pan. Cook 2 minutes to meld the flavors. Serve sausage bites with French bread slices.
CAJUN HABANERO SAUSAGE
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
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
HABANERO SAUCE
A milder sweet-spicy habanero sauce, but can be made hotter by adding more habaneros. I chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.
Provided by carrd
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 15m
Yield 25
Number Of Ingredients 16
Steps:
- Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.3 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 249.6 mg, Sugar 8.6 g
HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
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