- 5 pounds ground chuck
- 3 tablespoons rubbed sage
- 1 tablespoon plus 1 teaspoon red pepper flakes
- 1 tablespoon salt
- 1/2 teaspoon red pepper
How to Make It
Combine all ingredients in a large mixing bowl, mixing well. Cover and refrigerate overnight. Shape mixture into five 1 -pound rolls; wrap tightly in plastic wrap. Chill thoroughly.
Slice sausage to desired thickness. Place slices in a skillet over medium heat; cook 4 minutes on each side or until desired degree of doneness.
Note: Sausage rolls may be wrapped in aluminum foil and frozen. Thaw in refrigerator before slicing and frying.