Be the first to Lean ground pork or turkey is spiced with herbs to make a flavorful homemade sausage that is lower in fat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds lean ground pork or turkey, at room temperature
- 1/3 cup finely chopped onion
- 2 teaspoons finely minced fresh parsley
- 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)
Preparation:
In a deep bowl, combine pork or turkey, onion, parsley, salt, sage, basil, marjoram, chili powder, black pepper, red pepper, and thyme, 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 sausage rolls into rounds about 1/2 inch 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 degrees F.
Yield: 24 slices or 50 balls
Recipe Source: Cooking From Quilt Country by Marcia Adams (Clarkson N. Potter, Inc.)
Reprinted with permission.
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 sausage rolls into rounds about 1/2 inch 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 degrees F.
Yield: 24 slices or 50 balls
Recipe Source: Cooking From Quilt Country by Marcia Adams (Clarkson N. Potter, Inc.)
Reprinted with permission.
