How To make 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.
How To make Indiana Farm Sausage's Videos
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From Philadelphia it was a little over an hour drive to Shady Maple Smorgasbord, which is pretty close to Lancaster, and it’s in the beautiful Amish countryside of Pennsylvania. Seemingly in the middle of nowhere, you arrive to this massive buffet - it looks like the town is built around a buffet. They serve breakfast lunch and dinner, and we arrived just before the end of breakfast, to be able to eat both breakfast and lunch, as the food changes. Breakfast was amazing - any kind of Western food breakfast dishes you can imagine are available - pancakes, omelettes, toast, mountains of bacon, and biscuits and gravy. It’s amazing. They then switch to lunch, and I was even more excited for lunch. You can just pay the difference of breakfast - so actually you’re just paying the lunch price ($14.99 per person) and then be able to enjoy both breakfast and lunch. For lunch they have a huge menu of dishes, plus a few extra special dishes each day. On the day I went they had Beef Brisket, Smoked Pork Chops, Fried Shrimp, New York Strip & Delmonico Steak for the daily specials. You can check all the menus and pricing here:
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Cabbage stew & sweet spicy sausage #soupingwithfriends 
#Soupingwithfriends
Chrystal @FlatTireFarmHomesteadingAlaska
Jessica @modernhomesteadalaska
This recipe can be adapted for the amount of people you’re cooking. I usually decide on the amount of ingredients based on how many people will be eating. The recipe below will feed 10 adults easily.
Cabbage Stew
1 1/2 heads of cabbage sliced thin (bagged cabbage works well too)
6-8 diced potatoes
6 carrots shredded or sliced
2 diced medium onions
1 bag of freezer corn (i forgot to add it)
3 pounds sliced smoked sausage
2-3 quarts chicken broth depending on how thick you want the soup
Salt & pepper to taste
Cook in stock pot or Crock pot until potatoes & carrots are tender
Sweet & Spicy Sausage
3 small bottles Open Pit original BBQ sauce
2 T Worstershire Sauce
1 can beer (optional)
2-4 T Louisiana Hot Sauce
2 cups brown sugar
6 ounces Honey
6 pounds smoked sausage cut into 3” pieces
Add all ingredients to a large pot and bring to a low boil for 20-30 minutes.
Remove sausage from sauce and place in frig until cold. Reserve sauce.
Do not let sausage soak in sauce (causes it to be mushy)
Dip each piece of sausage in sauce and place on hot grill.
Should have nice grill marks and will have a shiny glaze on it. (We like it better the next day when its cold :)
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How to Make Healthy Sausage - Sugar Free and Whole 30 Compliant
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You might be among the first in 200 years to lay your eyes upon this dish. This is a tad complicated, and certainly expensive, but wow did it taste good. Let's follow the recipe as it was written in 1830 and see what we get!
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