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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