Indiana farm sausage

Yield: 1 servings

Measure 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)

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

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