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July 1999 Issue
Thymus -- Thyme
by Rossana S. Tarantini
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Homemade Pork and Herb Sausages

These are really quick to make, especially if you have children around who love to help shaping them. Serve with mashed potatoes and pan gravy and watch them disappear.
  • 2 tbsp oil
  • 1 large onion, minced (optional)
  • 2 large cloves garlic, crushed
  • 1 pound lean ground pork
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 2 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh marjoram
  • salt and freshly ground black pepper
  • oil for shallow frying
Heat the two tbsp oil in a pan and gently fry the onion until softened, about ten minutes. Stir in the garlic and fry one minute more. Remove from heat and allow to cool. Meanwhile, combine the remaining ingredients and stir in the onion and garlic. Mix well. Divide the mixture into 8 portions and shape into a sausage shape, about four inches long. Chill for one hour.

Fry in one inch of oil in a shallow pan for ten to twelve minutes, turning once. Allow to drain on paper towels. The sausages can be baked or broiled as well. To bake, place them in a lightly greased baking dish in a 375F oven for thirty-five to forty minutes. To broil, place under a broiler heated to high for ten to twelve minutes, turning occasionally.

  • Yields: 8 sausages, 4 servings
  • Preparation Time: varies depending on cooking method chosen
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