Indiana Farm Sausage
|Lean ground pork||2 Pound|
|Finely chopped onions||1⁄3 Cup (5.33 tbs)|
|Crumbled dried sage||2 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Crumbled dried thyme||1 Teaspoon|
|Crumbled dried basil||1 Teaspoon|
|Ground marjoram||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Dried sweet pepper flakes||1 Teaspoon|
|Ground hot red pepper||1 Teaspoon|
|Finely chopped garlic||1⁄2 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
1 In a deep bowl, add the pork, onions, sage, parsley, thyme, basil, marjoram, chili powder, pepper flakes and ground red pepper, garlic, salt and black pepper.
2 Using both the hands, knead vigorously.
3 Beat with a wooden spoon until the mixture is light and fluffy.
4 Divide the mixture into equla halves.
5 On wax paper, shape and roll each half into a cylinder about 6 inches long and 2 inches in diameter.
6 Wrap the sausages in fresh wax paper and refrigerate for at least 2 hours, or until firm to the touch.
7 Neatly slice the sausages into about 1/2 inch thick rounds .
8 In a heavy 10- to 12-inch skillet, melt the butter with the oil over moderate heat.
9 Add 5 or 6 sausage rounds and fry them for 3 or 4 minutes on each side.
10 Drain on paper towels.
11 On a heated platter, arrange the sausages and wrap with foil to keep them warm while you fry the rest.
12 Serve at once.