Recipe #3 - Gluten-free Sausages

These are wonderful!!! These sausage patties have no filler and are a great addition to the several kinds of local Farmer's Market sausages we serve for breakfast!

Mix the following all together with your hands - really squishy!
2 lb. lean ground pork
1/3 cup chopped onion
2 tsp. parsley
1 Tsp. each of salt, sage, basil, marjoram, chili powder and black pepper
1/4 tsp. thyme and cayenne (optional)

Divide into two portions and shape into logs, pressing very firmly. Roll in waxed paper and refrigerate overnight. Slice with sharp knife into 1/2 inch slices. Cook 3/4 minutes each side in non-stick frying pan.

These freeze well. Cut into slices and freeze flat in one layer on a cookie sheet, then transfer to heavy duty Ziploc bags, to use as needed. I usually thaw them overnight in the fridge, but they can be cooked from the frozen state.