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+--- Thread: Indiana Farm Sausage (/showthread.php?tid=174478)
Indiana Farm Sausage - tubeN2 - 12-18-2004
[#cc0000]Ingredients[/#cc0000]
2 pounds lean ground pork or turkey, at room temperature
1/3 cup finely chopped onion
2 teaspoons finely minced fresh parsley
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon dried basil (optional)
1 teaspoon dried marjoram (optional)
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme (optional)
[#cc0000]Instructions[/#cc0000]
In a deep bowl, combine all ingrediellts, 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 inch thick and fry in a heavy skillet over medium-low heat for 3 to 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 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.
Yield: 24 slices or 50 balls