Indiana Farm Sausage
2 pounds ground meat -- room Temperature 1/3 cup onion -- finely chopped 2 teaspoons fresh parsley -- finely minced 2 teaspoons salt 1 teaspoon sage 1 teaspoon dried basil -- optio...
Ingredients
- 2poundground meat -- room temperature
- 1/3cuponion -- finely chopped
- 2teaspoonfresh parsley -- finely minced
- 2teaspoonsalt
- 1teaspoonsage
- 1teaspoondried basil -- optional
- 1teaspoondried marjoram -- optional
- 1teaspoonchili powder
Directions
- 1
2 pounds ground meat -- room Temperature 1/3 cup onion -- finely chopped 2 teaspoons fresh parsley -- finely minced 2 teaspoons salt 1 teasp
- 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 1/2" thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until
- 5
Drain on paper towels and serve immediately
- 6
An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls
- 7
Freeze if desired
- 8
To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.