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Biggest Loser Breakfast Sausage

Season and prepare ground pork for a healthier option for this breakfast staple.

Nutrition Facts (per patty): 72 calories, 12 g protein, 1 g carbohydrates, 2 g fat (less than 1 g saturated), 37 mg cholesterol, trace fiber, 101 mg sodium
Biggest Loser Breakfast Sausage Photo
Yield: 4 sausage patties

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. To cook, select a skillet that’s the appropriate size to hold the patty or patties to be cooked in a single layer.
  5. Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.
  6. 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.
  7. Serve your breakfast sausage immediately.

Source: Chef Devin Alexander for Biggest Loser Cookbook



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(Page 1 of 1, 3 total comments)

Bettysue

Full of flavor, my sister couldn't believe these sausages didn't come from a package

posted Jan 5th, 2009 8:54 pm


Freddy

This biggest loser sasauge is so yummy! No competition for Jimmy Dean

posted Jan 5th, 2009 8:52 pm


carmen

I never would have thought of making our own sausage. This is so delicious and we don't even miss the old stuff!

posted Oct 8th, 2008 1:51 pm



   
 

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