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.