| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 5 | lb | Pork Butt; (cubed) |
| 1/4 | c | Celery; (small dice) |
| 1/4 | c | Red; Yellow, and Green Bell Pepper (small diced) |
| 1/4 | c | Yellow Onion; (small diced) |
| 1/4 | c | Red Onion; (small dice) |
| 8 | Cloves Garlic; (minced) | |
| 2 | bn | Green Onion; (small dice) |
| 1 | tb | Basil |
| 1 | tb | Thyme |
| 1 | tb | Oregano |
| 1 | tb | Cayenne |
| 2 | ts | Ginger |
| 2 | ts | Chili Powder |
| 2 | ts | Cumin |
| 2 | ts | Celery Salt |
| 1 | tb | Worstershire Sauce |
| 1 | tb | Lemon Juice |
| Salt & Pepper to taste |
INSTRUCTIONS
Follow Regular Recipe as to preparing sausage links or Use in Bulk.. Posted to recipelu-digest Volume 01 Number 415 by CuisineArt <CuisineArt@aol.com> on Dec 29, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”