Ingredients Jump to Instructions ↓

  1. 2 lb Lean ground pork, at room -temperature

  2. 1 ts Dried basil

  3. 1 ts Dried marjoram

  4. 1/3c Finely chopped onion

  5. 1 ts Chili powder

  6. 2 ts Finely minced fresh parsley

  7. 1 ts Black pepper

  8. 2 ts Salt

  9. 1/2ts Ground red pepper

  10. 1 ts Rubbed sage

  11. 1/4ts Dried thyme

Instructions Jump to Ingredients ↑

  1. + Directions : "This a well-seasoned sausage and would enhance any breakfast table. For company brunches, form the sausage into large marble-size balls instead of patties. I have also made this dish with ground turkey, and it is equally delicious. " 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.


Send feedback