Indiana Farm Sausage Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Lean ground pork, at room
Temperature,
1/3 cup: Finely chopped onion,
2 tsp: Finely minced fresh parsley,
2 tsp: Salt,
1 tsp: Rubbed sage,
1 tsp: Dried basil, optional
1 tsp: Dried marjoram, optional
1 tsp: Chili powder,
1 tsp: Black pepper,
1/2 tsp: Ground red pepper,
1/4 tsp: Dried thyme, optional
Directions:
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 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 min. at 325 F.
From: Cooking From Quilt Country Shared by: Pat Stockett
From: Pat Stockett Date: 08-10-95 (04:15) (159)
Fido: Cooking
Source from luhu.jp
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 min. at 325 F.
From: Cooking From Quilt Country Shared by: Pat Stockett
From: Pat Stockett Date: 08-10-95 (04:15) (159)
Fido: Cooking
Source from luhu.jp
Tags
Sausage