Breakfast Sausage or Who's Peggy?

A recipe for homemade breakfast sausage. Who could ask for anything more. This recipe comes from a lady named Peggy (no not grandma!) So who Peggy is, the world may never know. I know my mom has made this several times over the years. To my knowledge though she never added the ground red pepper. Dried red pepper flakes ground up could work too if you do not have ground red pepper.

2 pounds lean ground pork or turkey at room temperature

1/3 cup finely chopped onion

2 tsp. finely minced parsley

2 tsp. salt

1 tsp. rubbed sage

1 tsp dried basil (optional)

1 tsp dried marjoram (optional)

1 tsp. chili powder

1 tsp. black pepper

1/2 tsp ground red pepper

1/4 tsp dried thyme (optional)

In a deep bowl, combine all ingredients, using hands. 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 a 1/2 inch thick and fry in a saute pan with a little oil over medium low heat for 3-4 minutes on each side. Drain on paper towels and serve immediately. an alternate way to prepare sausage is to shape it into large marble-sized balls. Freeze if desired. To serve, put in a cold over, while the balls are still frozen, for 20 minutes at 325 degrees. We always did the first method.