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Indiana Farm Sausage

chef.camargo's picture
Ingredients
  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
  Salt 2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Butter 2 Tablespoon
  Vegetable oil 2 Tablespoon
Directions

GETTING READY
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.

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Interest: 
Party
Servings: 
8

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