Ingredients
- 2 pounds pork at room temperature (lean ground)
- 3/8 cup onion (finely chopped)
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 2 teaspoons parsley (finely minced fresh)
- 1 teaspoon rubbed sage
- 1 teaspoon basil (dried)
- 1 teaspoon marjoram (dried)
- 1/2 teaspoon pepper (ground red)
- 1/4 teaspoon thyme (dried)
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>
