Farm Sausage
Yield
4 servingsPrep
8 hrsCook
20 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
ground, lean, at room temperature |
|
| ⅓ | cup |
onions
finely chopped |
|
| 2 | teaspoons |
parsley leaves
fresh, finely minced |
|
| 1 | teaspoon |
sage
rubbed |
*
|
| 1 | teaspoon |
basil
dried, optional |
*
|
| 1 | teaspoon |
marjoram
, optional |
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
red pepper flakes
ground |
|
| ¼ | teaspoon |
thyme
ground, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
ground, lean, at room temperature |
|
| 79 | ml |
onions
finely chopped |
|
| 1E+1 | ml |
parsley leaves
fresh, finely minced |
|
| 5 | ml |
sage
rubbed |
*
|
| 5 | ml |
basil
dried, optional |
*
|
| 5 | ml |
marjoram
, optional |
*
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
red pepper flakes
ground |
|
| 1.3 | 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℃).
