How to make it

  • In a deep bowl, combine the pork, onions, sage, parsley, thyme, basil, marjoram, chili powder, pepper flakes , cayenne, garlic, salt and black pepper.
  • Knead vigorously with both hands, then beat with a wooden spoon until the mixture is light and fluffy.
  • Divide the mixture into halves and, on wax paper , shape and roll each half into a cylinder about 6 inches long and 2 inches in diameter.
  • Wrap the sausages in fresh wax paper ( or parchment) and refrigerate for at least 2 hours or until firm to the touch.
  • Just before cooking, slice the sausages into rounds about 1/2 inch thick
  • Melt the butter with the oil over moderate heat and fry the sausage rounds for about 3 or 4 minutes per side.
  • Drain on paper towels and serve at once.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    angel29 ate it and said...
    Love fresh sausage.
    Was this review helpful? Yes Flag
  • rosemaryblue 16 years ago
    This sounds delicious. Love this particular mix of spices!
    Was this review helpful? Yes Flag
  • jenniferbyrdez 16 years ago
    Cool. Thought you had to have casings or something. Sounds good.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes