MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Indiana Farm Sausage
Categories: Sausages
Yield: 1 Batch

2 lb Lean ground pork or turkey;
- at room temperature
1/3 c Onion; finely chopped
2 ts Fresh parsley; finely minced
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

In a deep bowl, combine all ingredients, using hands if necessary. On
wax paper, shape and roll mixture into two logs 6" long and 2" in
diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the roll into rounds about 1/2 inch thick and fry in a
heavy skillet for about 3 to 4 minutes on each side.

I personally shape the sausage into patties and quick-freeze them.

I then transfer them to a plastic bag and cook them whenever. You can
make link sausages as well... Also, they warm up the longer they age.

So, you might want to reduce the amount of pepper you use, depending
on your taste. I don't leave out the optional seasonings, as it all
comes together so well, as is.

I don't know if this will interest you, but have found it very
helpful in making hamburger. I wasn't real pleased with the first
results in grinding the meat. I didn't like the coarse texture. Then
saw a demonstration on it.

The meat was ground twice; first with the coarse grind, then run
through again on the fine grind. It was just what I needed to know
and works great.

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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