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Farm Sausage

2 lb Lean ground pork; at room temperature
1/3 c Onion; finely chopped
2 ts Finely minced fresh parsley
1 ts Rubbed sage
1 ts Dried basil; (optional)
1 ts Dried marjoram; (optional)
1 ts Chili powder
1 ts Black pepper
1/2 ts Ground red pepper
1/4 ts Dried thyme; (optional)


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.


Notes: 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.


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