Homemade Breakfast Sausage

This recipe is for those folks who want to know what is in their breakfast sausage.  I have also used ground lean turkey with this recipe and it is delicious.  

For company, try baking the sausage to simplify preparation.   The directions call for making a roll and slicing it; I patty mine in 2 ounce patties – they take about 3-5 minutes on each side over medium low heat.             

Indiana Farm Sausage

  2          pounds  ground pork -- room temperature

     1/3    cup  onions -- finely chopped

  2          teaspoons  fresh parsley -- finely minced

  1          teaspoon  dry sage

  1          teaspoon  dried basil

  1          teaspoon  marjoram

  1          teaspoon  chili powder

  1          teaspoon  black pepper

     1/2    teaspoon  ground red pepper

  2          dashes  dried thyme

• ·        Combine lightly.  Shape into 2 logs 6" long and 2" in diameter.  Wrap tightly and chill overnight.  Slice into 1/2" thick rounds and fry 2-3 minutes on each side over medium low heat.
• ·        Or shape into large, marble-size balls.  Freeze if desired.  To serve, bake from frozen on a rack, starting in a cold oven, for 20 minutes at 325° or cook over medium high heat, covered, 2-3 minutes per side.

Alternately, crumble 1/2 pound sausage, add 1 tbsp fine onion, cook.  Drain all but 2 tbsp fat, add 2 tbsp flour, cook 1 minute, add 1 cups milk, 1/8 tsp nutmeg, 1/8 tsp poultry seasoning, dash Tabasco and dash Worcestershire.  Cook as gravy and serve over 4 biscuits.  Serves 2.

"Cooking from Quilt Country "

Yield:  "2 pounds"

Per Serving: 304 Calories; 24g Fat (72.6% calories from fat); 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 82 mg Cholesterol; 67mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat.