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.
Ingredients:
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.
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