Breakfast Sausage

Breakfast sausage - 1g Carbs

Difficulty: Easy

Servings: 16

Serving Size: 1 Piece

Carb Safe: Yes

From: National pork Board Via Dlife.Com

Making sausage From Fresh pork Allows Cooks to Choose TheCuts They Want. Many Lean pork Cuts Work Well For sausage,Including Trimmed Boneless Shoulder, Trimmed Loin or SirloinOr Even Tenderloin. Making Your Own sausage Also Allows TheCook to Control The Seasonings And Added salt, or Even Omitting salt Altogether.


 * 3 lb Fresh pork Shoulder, Trimmed Well
 * 1 Small onion, Sliced
 * 4 garlic Cloves
 * 2 Tsp Dried sage, Crumbled
 * 1 Tsp Dried savory, Crumbled
 * 2 Tsp salt (optional)
 * 1/2 Tsp Ground black Pepper
 * 6 Tbsp milk

Trim pork of All Fat; Cut Into 1 1/2-Inch Cubes. Freeze porkFor 30 Minutes.

In Meat Grinder or Food Processor, Grind pork And Then Grind pork Again With onion And garlic.

In Large Bowl, Mix Seasonings Into pork Mixture. Stir in milk
 * 1 Tablespoon at a Time. Cover And Chill For One Hour.

Form Into 16 Patties, Cover And Refrigerate For 12-24 HoursTo Marry Flavors. Use Within Two Days or Wrap in Air-TightPaper And Freeze.

To Cook, Over Medium-High Heat on Griddle or in Skillet, CookSausages Until Browned And Cooked Through.

Nutrition:
 * 220 Calories, 11g Fat, 95 mg Cholesterol, 1g Carbs, 28g Protein,
 * 380 mg Sodium, 3g Saturated Fat

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