Yields 4 patties
1 pound ground pork (80 lean/20 fat)
FOR STUFFED SAUSAGE PATTIES:
FOR SAUSAGE: Combine ingredients in a mixing bowl; mix well using fingers. Form mixture into 4-6 thin patties. Seal in plastic bags and refrigerate at least 8 hours or up to 24 hours before using.
To cook, heat 1-2 teaspoons canola oil in a large skillet. Add patties to the skillet and cook about 6-7 minutes on each side. Serve immediately.
FOR STUFFED SAUSAGE PATTIES (variation): Combine homemade sausage with all ingredients; mix well. Shape mixture into 8 patties; place into cold large skillet. Cook over medium heat 12-15 minutes, turning frequently, until meat is no longer pink. Drain fat and serve immediately.
Serving 4 oz. = Sugar 0g; Carbs 0g; Fat 22g; Sodium 580 mg; Calories 290; Cholesterol 75mg; Protein 20g; Fiber 0g
Copyright © 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved