This sausage is used a lot in the cookbook for different recepes so it's a good idea to make at least one batch of them. I made a few and froze them with wax paper in between each one. It's SO flavorful and you can literally use it for tons of different recepes, even ones you make up.
1/2 lb extra-lean ground pork or port tenderloin, ground
1 Tablespoon minced red onion
1 1/2 teaspoon minced garlic (I use the already minced garlic in a glass bottle)
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon cayenne (they aren't spicy so this is just for flavor)
1/4 teaspoon ground black pepper
1/8 teaspoon salt (I almost always don't add the salt to any recepes)
In a medium mixing bowl, combine the pork, onion, garlic, thyme, sage, cayenne, black pepper, and salt. Mix well. (I use my hands) Divide the mixture into 4 equal parts. Shape each into a ball. On a sheet of waxed paper, flatten one ball into a 4"-diameter patty. Repeat with the remaining balls. Place any patties that won't immediately be cooked in a single layer or stacked between sheets of waxed paper in an airtight plastic container. Regrigerate for up to 3 days or freeze.
To cook, place skillet over medium-high heat until it's hot enough to sizzle a drop of water. Mist with non-stick spray. Set the patty or patties in the pan. Cook for 1-2 minutes per side, or until just starting to brown and no longer pink inside. Serve immediately.
Makes 4 servings
Per Patty: 72 calories, 12 g protein, 1 g carbs, 2 g fat, 37 mg cholesterol, trace fiber, 101 mg sodium.