Ingredients
- 550 gr meat room temperature (ground)
- 40 gr onion (finely chopped)
- 6 gr salt
- 3 gr chili powder
- 3 gr black pepper
- 1 gr parsley (fresh finely minced)
- 1 gr sage
- 1 gr basil (dried optional)
- 1 gr marjoram (dried optional)
- 1 gr pepper (ground red)
- 1 gr thyme (dried)
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 15 cm long and 5 cm in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1 cm 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.
