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Creole Habanero sausage

Discussion in 'Sausage' started by gremlin, Aug 19, 2006.

  1. gremlin

    gremlin Meat Mopper OTBS Member

    3 Lbs Pork Butt
    1/2 lb onion
    2 Habanero chiles- minced
    1/2 tsp minced fresh garlic
    1/4 tsp dried Thyme
    1 tsp fresh chopped Parsley
    1 Bay leaf vein removed and chopped fine
    1/2 tsp Paprika
    1 tsp ground Black pepper
    1/2 tsp Sea Salt
    1/2 cup Apple juice
    Grind using a 1/4 " plate, Mix and stuff into sheep casings , twist into 6" links.
    Hang for one Hour.
    Use fresh or freeze
    This is not one of my recipes but it is really tasty.
    I got it from the MasterCook Buster site on the internet.
    The only thing I changed was adding Apple juice to the mix and I added more heat.
  2. cheech

    cheech Master of the Pit OTBS Member

    Gremlin how do you form these? In a casing?
  3. monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Heya, Gremlin!

    Thanks for this wonderful recipe. I see you recommend sheep casing which tells me that the mixture actually is a bit on the soft side. My question to you is does this mixture hold together as an unstuffed, unsupported fattie?

  4. cheech

    cheech Master of the Pit OTBS Member

    Boy was I blind I did not see the mention of sheep casings.
  5. gremlin

    gremlin Meat Mopper OTBS Member

    I'll try this again as my first reply got lost in cyberspace....?????
    Hi Monty and cheech..
    Just got back from a fishing trip up north. I of course had to see what's going on with the forum. :)
    To answer your questions ..I'm not sure what a fattie is but if you want you can put this mixture into a small bread pan and put it in the freezer till it firms up a little (not frozen) and then you can slice it into patties much like an old fashioned Lorne sausage and put a piece of parchment or waxed paper between the slices and freeze until you need them..
    I might suggest a binder for this application ....maybe a little bread crumbs or egg mix whatever you like as a binder is probably good.

    I use the smaller sheep casings for use as a breakfast sausage but pork casings are better for those sausage on bun or supper type applications.
    talk at ya later and have a good one.
  6. monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Hiya, Chris!

    Hope the fishing was super! And you have answered my question. When your recipe called for lamb casing I was a bit unsure if that sausage recipe would serve what I wanted. Now I know I need a binder.

    A fattie ia a bulk sausage roll placed in the smoker for about three hours turning once. One of the more popular sausages is the Jimmy Dean variety. Just unwrap the one pound sausage roll and smoke it!

    I like to make my own fatties. Home made sausage smoked! And then you can slice it for breakfast, crumble it for ABTs or whatever you wish to use sausage in! Great way to keep hungry people happy!

    Thanks and Cheers!