Ingredients
- 2 pounds meat room temperature (ground)
- 3/8 cup onion (finely chopped)
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 2 teaspoons parsley (fresh finely minced)
- 1 teaspoon sage
- 1 teaspoon basil (dried optional)
- 1 teaspoon marjoram (dried optional)
- 1/2 teaspoon pepper (ground red)
- 1/4 teaspoon thyme (dried)
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 1/2" thick and fry in a heavy skillet over medium-low heat for 3-4 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 50 large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.
