Farm sausage

Yield: 1 Servings

Measure Ingredient
2 pounds Lean ground pork; at room temperature
⅓ cup Onion; finely chopped
2 teaspoons Finely minced fresh parsley
1 teaspoon Rubbed sage
1 teaspoon Dried basil; (optional)
1 teaspoon Dried marjoram; (optional)
1 teaspoon Chili powder
1 teaspoon Black pepper
½ teaspoon Ground red pepper
¼ teaspoon Dried thyme; (optional)

1. In a deep bowl, combine all ingredients, using hands if necessary.

2. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter.

3. Wrap in plastic wrap or foil and refrigerate overnight.

4. To serve, slice the rolls into rounds about ½ inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done.

5. Drain on paper towels and serve immediately.

Notes: An alternate way to prepare sausage is to shape mixture into large marble-size balls. freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.

Posted to recipelu-digest Volume 01 Number 666 by RecipeLu <recipelu@...> on Feb 01, 1998

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