A guy that had a small smoke shack and diner made some amazing sausages. He also made everything fairly hot.
He made an attempt to go big time and failed.Havent seen or heard from him again.
Anyway he made some very hot habrenaro sausage. It was awesome.
So, I thought I would find a recipe and see how it goes.
Got this from food geeks.
3 lb. pork butt
1/2 lb. onion, minced
2 habanero chiles, minced
1/2 tsp. minced garlic
1/4 tsp. dried thyme
1 tsp. chopped fresh parsley
1 Bay leaf, vein removed and chopped fine
1/2 tsp. paprika
1 tsp. ground black pepper
1/2 tsp. salt
2 tsp. red wine vinegar
The only thing I changed was the amount of onions. Used half.
Here's the peppers.
The rest of the spices minus the onions and vinegar.
Chopped the meat into chunks,mixed the spices,added a little water and ground using the small plate.
Everything cold and into the hog casings. Then into the fridge to dry.
Fried up what was left.
Glad I only did 3 pounds of meat.
It tastes great and has some heat,but not what I want or expected.
Guess I will have to keep trying. hehehehehehehe
Maybe more garlic,peppers and some cayenne.
I also put a 5 lb butt in the MES at 7 am.
Have a great day!! I am.