2 pounds lean ground pork 1 tsp dried sweet pepper flakes
1/3 c finely chopped onions 1 tsp ground hot red pepper
2 T crumbled dried sage leaves (cayenne)
1 T finely chopped fresh parsley ½ tsp finely chopped garlic
1 tsp crumbled dried thyme 2 tsp salt
1 tsp crumbled dried basil 1 tsp freshly ground black pepper
1 tsp ground marjoram 2 T butter
1 tsp chili powder 2 T vegetable oil
2 c chicken stock, fresh or canned
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In a deep bowl, combine the pork, onions, sage, parsley, thyme, basil,
marjoram, chili powder, pepper flakes and ground red pepper, 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 and refrigerate for at least 2 hours, or until firm to the touch.
Just before cooking, slice the sausages into rounds about ½ inch thick. In a heavy 10- to 12-inch skillet, melt the butter with the oil over moderate heat. When the foam begins to subside, add 5 or 6 sausage rounds and fry them for 3 or 4 minutes on each side. To test for doneness, pierce the sausages with the point of a knife. The juice that trickles out should be clear yellow; if it is tinged with pink, fry the sausages for a minute or so longer. Drain briefly on paper towels, then arrange the sausages on a heated platter and drape with foil to keep them warm while you fry the rest. Serve at once. Makes 2 pounds.
