Biggest Loser Breakfast Sausage
Season and prepare ground pork for a healthier option for this breakfast staple.
Yield: 4 sausage patties
- 1/2 pound extra-lean ground pork or pork tenderloin, ground
- 1 tablespoon minced red onion
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- In a medium mixing bowl, combine the pork, onion, garlic, thyme, sage, cayenne, black pepper, and salt. With clean hands or a fork, mix well.
- Divide the mixture into 4 equal parts. Shape each into a ball. On a sheet of waxed paper, flatten one ball into a 4 inch-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. Refrigerate for up to 3 days or freeze for up to 1 month.
- To cook, select a skillet that’s the appropriate size to hold the patty or patties to be cooked in a single layer.
- Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.
- With an oven mitt, briefly remove the pan from the heat to mist with olive oil spray. Set the patty or patties in the pan. Cook for 1 to 2 minutes per side, or until just starting to brown and no longer pink inside.
- Serve your breakfast sausage immediately.
Source: Chef Devin Alexander for Biggest Loser Cookbook