2 lb. ground lean pork (room temp.) can use ground turkey
1/2 c. finely chopped onion
2 tsp. finely minced fresh parsley
2 tsp. salt
1 tsp. rubbed sage
1 tsp. dried basil, if desired
1 tsp. dried marjoram, if desired
1 tsp. chili powder
1 tsp. black pepper
1/4 tsp. dried thyme, optional

In a deep bowl, combine ground pork, onion, parsley, salt, sage, marjoram, chili powder, black and red pepper, and thyme. Using hands if necessary.

On wax paper, shape and roll into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

Slice rolls into rounds about 1/2-inch thick and fry in heavy skillet over medium-low heat for 3 to 4 minutes on each side.

Drain on paper towels and serve immediately. IF making balls, they can be frozen. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325 degrees.

Makes 24 slices or 50 balls.