Recipe - Farm Sausage

2 pound Lean ground pork; at room
temperature
1/3 cup Onion; finely chopped
2 teaspoon Finely minced fresh parsley
1 teaspoon Rubbed sage
1 teaspoon Dried basil; (optional)
1 teaspoon Dried marjoram; (optional)
1 teaspoon Chili powder
1 teaspoon Black pepper
One half teaspoon Ground red pepper
One fourth teaspoon Dried thyme; (optional)

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 One half inch thick and fry in a
heavy skillet over mediumlow 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
marblesize 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 recipeludigest Volume 01 Number 666 by RecipeLu
recipelu@geocities.com on Feb 01, 1998