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Meat 
Misc. Pork
Sausage

Shanna's Pork Farm Breakfast Sausage

2      pounds lean ground pork 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)



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 l/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