| 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 morgans7@juno.com (Marcy M Morgan) on Aug 20, 1997
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