| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Breakfast, Farm | 24 | Servings |
INGREDIENTS
| 2 | lb | Ground meat; room Temperature |
| 1/3 | c | Onion; finely chopped |
| 2 | ts | Fresh parsley; finely minced |
| 2 | ts | Salt |
| 1 | ts | 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 |
INSTRUCTIONS
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. Recipe by: Cooking from Quilt Country Marcia Adams Posted to MC-Recipe Digest V1 #750 by [email protected] (Marcy M Morgan) on Aug 20, 1997
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