Pork-Sausage-Indian Farm Sausage
Source of Recipe
unknown
List of Ingredients
2 pounds lean pork, ground
1/3 cup finely chopped onion
2 Tbsp dried sage leaves
1 Tbsp finely chopped fresh parsley
1 teasp crumbled dried thyme
1 teasp crumbled dried basil
1 teasp ground marjoram
1 teasp chili powder
1 teasp sweet pepper flakes
1 teasp ground hot red pepper (cayenne)
1/2 teasp finely chopped garlic
2 teasp salt
1 teasp freshly ground pepper
Recipe
Combine ingredients in large bowl. Mix until light and fluffy.
Divide the mixture into halves and on wax paper, shape and roll each half into a cylinder about 6 inches long and 2 inches in diameter. Wrap the sausages in fresh wax paper and refrigerate for at least 2 hours, or until firm to the touch.
Just before cooking, slice the rounds into 1/2 inch thick.
In a heavy 10 to 12 inch skillet, melt the butter with oil (2 Tbsp each) over moderate heat. When the foam begins to subside add 5 or 6 sausage round and fry them for 3 or 4 minutes on each side. To test for doneness, pierce the sausages with the point of a knife. The juice that trickles out should be clear yellow; if it is tinged with pink, fry the sausages for a minute or so longer.
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