Indiana farm sausage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground pork, at room |
| Temperature | ||
| ⅓ | cup | Finely chopped onion |
| 2 | teaspoons | Finely minced fresh parsley |
| 2 | teaspoons | Salt |
| 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) |
Directions
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs, 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
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. Drain on paper towels and serve immediately.
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 min. at 325 F.
From: Cooking From Quilt Country Shared by: Pat Stockett From: Pat Stockett Date: 08-10-95 (04:15) (159) Fido: Cooking