Recipe - Indiana Farm Sausage

2 pound Ground meat; room
Temperature
1/3 cup Onion; finely chopped
2 teaspoon Fresh parsley; finely minced
2 teaspoon Salt
1 teaspoon 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

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 mediumlow heat for 34 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
marblesize 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 MCRecipe
Digest V1 #750 by morgans7@juno.com (Marcy M Morgan) on Aug 20, 1997