Mix all ingredients thoroughly with a spoon or your hands; shape into patties or links and brown in a skillet, or use as bulk sausage in recipes. Recipe from Elizabeth Garner/Sacramento, CA. In "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84.