Indiana Farm Sausage

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.