Spicy Pork Breakfast Sausage - Extra Lean
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 37.5
- Total Fat: 1.2 g
- Cholesterol: 5.0 mg
- Sodium: 123.8 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 6.0 g
IntroductionWhen I saw the calorie and fat count on the "lowfat" breakfast sausage in the store, I decided to make my own using extra lean pork. It turned out great, and only took a few minutes. When I saw the calorie and fat count on the "lowfat" breakfast sausage in the store, I decided to make my own using extra lean pork. It turned out great, and only took a few minutes.
20 ounces (1 1/4 pounds) 95% lean ground pork
1 tsp. salt
3/4 tsp. black pepper
1 tsp. cayenne
1 tsp. crushed red pepper flakes
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. marjoram or oregano
1/4 tsp. nutmeg
(adjust the spices to your own tastes)
If you have time, let the sausage sit in the refrigerator for several hours before cooking to let the spices permeate the meat more fully.
For make-ahead uncooked patties: measure the sausage into 1-ounce balls, then press into the cups of a silicon muffin pan, freeze, then they pop right out (does not work well with hard muffin tins). Takes a little time doing them in batches, but it is so convenient to have the patties ready to fry.
Fry in patties or crumbled until thoroughly cooked.
Eat as is or use in other recipes.
(note: takes more prep time if you make it up into patties)
Serving Size: Makes 20 1-oz. patties.