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Indiana Farm Sausage

2 lb Lean ground pork, at room temperature
1/3 c Finely chopped onion
2 ts Finely minced fresh parsley
2 ts Salt
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.


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.



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