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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Indiana Farm Sausage   
    Categories: Sausages   
         Yield: 1 Batch   
       
         2 lb Lean ground pork or turkey;   
              - at room temperature   
       1/3 c  Onion; finely chopped   
         2 ts Fresh parsley; finely minced   
         2 ts Salt   
         1 ts Rubbed sage   
         1 ts Dried basil (optional)   
         1 ts Dried marjoram (optional)   
         1 ts Chili powder   
         1 ts Black pepper   
       1/2 ts Ground red pepper   
       1/4 ts Dried thyme   
       
     In a deep bowl, combine all ingredients, using hands if necessary. On   
     wax paper, shape and roll mixture into two logs 6" long and 2" in   
     diameter. Wrap in plastic wrap or foil and refrigerate overnight.   
        
     To serve, slice the roll into rounds about 1/2 inch thick and fry in a   
     heavy skillet for about 3 to 4 minutes on each side.   
        
     I personally shape the sausage into patties and quick-freeze them.   
        
     I then transfer them to a plastic bag and cook them whenever. You can   
     make link sausages as well... Also, they warm up the longer they age.   
        
     So, you might want to reduce the amount of pepper you use, depending   
     on your taste. I don't leave out the optional seasonings, as it all   
     comes together so well, as is.   
        
     I don't know if this will interest you, but have found it very   
     helpful in making hamburger. I wasn't real pleased with the first   
     results in grinding the meat. I didn't like the coarse texture. Then   
     saw a demonstration on it.   
        
     The meat was ground twice; first with the coarse grind, then run   
     through again on the fine grind. It was just what I needed to know   
     and works great.   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
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