Yield: 1 servings
|2 pounds||Lean ground pork, at room|
|⅓ cup||Finely chopped onion|
|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)|
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