Ingredients
- 525 gr pork at room temperature (lean ground)
- 40 gr onion (finely chopped)
- 3 gr chili powder
- 3 gr black pepper
- 1 gr parsley (finely minced fresh)
- 1 gr rubbed sage
- 1 gr basil (dried)
- 1 gr marjoram (dried)
- 1 gr pepper (ground red)
- 1 gr 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 15 cm long and 5 cm in diameter.
3. Wrap in plastic wrap or foil and refrigerate overnight.
4. To serve, slice the rolls into rounds about 1 cm 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 160ºC .
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
