1 ½ Kg Minced Pork
225 Gr Minced Onion
2 Habanero Chiles, Minced
½ Tsp Minced Garlic
¼ Tsp Dried Thyme
1 Tsp Chopped Fresh Parsley
1 Bay Leaf (Vein Removed), Chopped Fine
½ Tsp Hot Hungarian Paprika
1 Tsp Freshly Ground Black Pepper
1/2 Tsp Salt
2 Tsp Red Wine Vinegar
If you are using a chunk of Pork, cut the Pork into 20mm cubes and put in freezer for ½ to 1 hour to chill completely before Mincing. It is better for mincing if the Pork is nearly solid.
Combine all ingredients into a COLD Bowl and mix, massage by hand until combined.
Then put through mincer again. Put back in freezer if not cold enough first.
Place bowl in freezer for ½ hour to 1 hour to chill completely.
When chilled fill the Sausage Stuffer add the casings to the Stuffer and start stuffing sausages.
