A Small Garlic Press
2.5 lb. pork sausage 1/4 cup fresh parsly, chopped 1 clove garlic, minced 1 tsp. thyme 1 tsp. salt 2 eggs, slightly beaten 1 tsp. pepper 1/4 tsp. nutmeg 1 tsp. sage 1/2 tsp. Tabasco sauce Brown sausage in a large frying pan, breaking up with a fork. When all the pink is gone and sausage is thoroughly cooked, remove from heat. Drain excess fat from sausage meat. Add remaining ingredients and mix well. Refrigerate until ready to use. Makes about 5 cups.
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