Ingredients
| 3 lbs. | 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 |
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Instructions
Grind 1/4-inch plate-mix-stuff in sheep casings-6" links-hang 1 hour.
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