2 pounds lean ground pork — at room temperature
1/3 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
1/2 teaspoon ground red pepper
1/4 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 1/2 inch thick and fry in a hea vy 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 marbl e-size balls. freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>