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Ingredients
2 Pounds lean ground pork, at room temperature
1/3 Cup onion, finely chopped
2 Teaspoons fresh parsley, finely minced
2 Teaspoons salt
1 Teaspoon rubbed sage
1 Teaspoon dried basil (optional)
1 Teaspoon dried marjoram (optional)
1 Teaspoon chili powder
1 Teaspoon black pepper
1/2 Teaspoon ground red pepper
1/4 Teaspoon dried thyme (optional)
Instructions
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6� long and 2� in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1/2� 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 minutes at 325�F.
Yield: 24 slices or 50 balls