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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Pork butt

  2. 1/2 lb 227g / 8oz Onion

  3. 2 Habanero chilies - minced

  4. 1/2 teaspoon 2 1/2ml Minced garlic

  5. 1/4 teaspoon 1 1/3ml Dried thyme

  6. 1 teaspoon 5ml Chopped fresh parsley

  7. 1 Bay leaf - (vein removed), chopped fine

  8. 1/2 teaspoon 2 1/2ml Paprika

  9. 1 teaspoon 5ml Ground black pepper

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 2 teaspoons 10ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grind with 1/4" plate. Mix and stuff in sheep casings forming 6" links. Hang 1 hour. Posted to the BBQ List by "Cindi" on Sep 20, 1998.

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