Chef Megs Low Sodium Sausage

I'm not a big sausage eater because of the fat and sodium. Here you have control without spending a lot of money.  I look forward to trying this out. Sunday Brunch with sausage, egg beater, and cheese omelet, Fruit, a slice of Sara Lee Delightful.MMMM= 8 PP or Scramble some sausage with egg beaters, wrap in at 1 PP tortilla with a little cilantro and salsa, add some  fruit=6PP. If you want to make some ahead I have made egg beater tortillas and frozen them. Grab and go. You can also use ground chicken breast or turkey breast. I have made turkey sausage before and it is very good.

Chef Megs Lower Sodium Sausage

Ingredients

8 ounces lean (80% lean/20% fat) fresh ground pork
2 tablespoons chicken or vegetable Stock or apple juice
1/2 teaspoon thyme, dried
1/4 teaspoon sage, dried
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
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Directions

Using your hands, thoroughly combine all ingredients in a mixing bowl. Fold a 12" sheet of waxed paper in half. Divide the sausage mixture into eight equal portions (about one tablespoon each.) and roll into balls using your hands. Place the balls on one side of the waxed paper, fold the other side over, and press to flatten the sausage into patties.
Coat a nonstick skillet with cooking spray. Cook the sausage over medium-high heat for 10 minutes, turning halfway. Sausage should cook until the internal temperature reaches 160 degrees Fahrenheit.

Makes 4 servings, two patties per serving=4PP

Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.