| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Amish, Sausages | 1 | Servings | |
INGREDIENTS
| 2 | lb | Lean ground pork; at room temperature |
| 1/3 | c | Onion; finely chopped |
| 2 | ts | Finely minced fresh parsley |
| 1 | ts | Rubbed sage |
| 1 | ts | Dried basil; (optional) |
| 1 | ts | Dried marjoram; (optional) |
| 1 | ts | Chili powder |
| 1 | ts | Black pepper |
| 1/2 | ts | Ground red pepper |
| 1/4 | ts | Dried thyme; (optional) |
INSTRUCTIONS
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 heavy 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 marble-size balls. freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F. Posted to recipelu-digest Volume 01 Number 666 by RecipeLu <recipelu@geocities.com> on Feb 01, 1998
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