*  Exported from  MasterCook II  *
 
                            Indiana Farm Sausage
 
 Recipe By     : Cooking from Quilt Country Marcia Adams
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breakfast                        Farm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        ground meat -- room Temperature
      1/3  cup           onion -- finely chopped
    2      teaspoons     fresh parsley -- finely minced
    2      teaspoons     salt
    1      teaspoon      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
 
 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 1/2″ thick and fry in a heavy
 skillet over medium-low heat for 3-4 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 50 large
 marble-size balls.  Freeze if desired.  To serve, bake frozen on a rack,
 starting in a cold oven for 20 minutes at 325.
 
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