3-lb pork shoulder
1/2-lb chopped onion (yellow)
2-habanero peppers (seeds and membranes removed)
1/2-tsp minced garlic (dried)
1/4-tsp dried thyme
1-tsp chopped fresh parsley
1/2-tsp hot smoked paprika
1-tsp fresh ground black pepper
1 1/2- Tbsp Tender Quick
1-Tbsp apple cider vinegar
1/4- cup beer (I used shock top)
Cut up pork while still pretty frozen. Chopped onion, parsley and habanero in food processor. Ground pork with coarse plate (8mm) and mixed with other ingredients. After a rest in the freezer for about 45 min I ran it through fine plate (4mm) and back in freezer for 1.5 hrs. Stuffed into hog casing.
Cold smoked some of it for 2hrs with mesquite (only chips I had on hand). Left some loose and some unsmoked. Flavor wasn't what I was expecting. It was still amazing though. Next run I will reduce onion to 1/4 pound and add habanero or chiltepin for a bit more spice. May add a little fat.
My biggest disappointment was texture. It was a little too fine for my taste. I don't like big chunks of fat, but I don't want it like a hotdog either.
I'm going to save this recipe as an onion sausage instead of the habanero sausage I wanted it to be.