1 teaspoon each sage, basil, marjoram, chili powder and pepper
1/2 teaspoon salt
1/4 teaspoon thyme and cayenne
Mix all together with your hands - really squishy!
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.
In non-stick frying pan, cook 3 to 4 minutes each side, or until juices run clear.
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.