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Farm Sausage

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Submitted by mom2

YIELD

4 servings

PREP

8 hrs

COOK

20 min

READY

8 hrs

Ingredients

2 907.2
POUNDS G PORK
ground, lean, at room temperature
79
CUP ML ONIONS
finely chopped
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, finely minced
1 5
TEASPOON ML SAGE
rubbed *
1 5
TEASPOON ML BASIL
dried, optional *
1 5
TEASPOON ML MARJORAM
, optional *
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML RED PEPPER FLAKES
ground
¼ 1.3
TEASPOON ML THYME
ground, 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 ½ inch thick and fry 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℉ (160℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 489 41% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 140mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 133g
Vitamin A 5% Vitamin C 5%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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