| 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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