You'll never believe how good this popular Mexican dish is without all the fat and calories.
Yield: Makes 8, 2-ounce servings
This sausage can be used in many different ways. You can shape it into links or patties, or crumble it. Trust me, you’ll enjoy it – and your body will enjoy it much more than eating the traditional version, which is often made from some of the fattiest (not to mention least appealing) parts of the pig and can contain upwards of 28 grams of fat! - Chef Devin Alexander
- ¼ cup + 1 tablespoon old-fashioned oats
- ¼ cup red wine vinegar
- 2 tablespoons all-natural egg substitute
- ¼ cup chili powder
- 2 teaspoons freshly minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 pound extra-lean ground pork
Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt and stir until well combined.
Using your clean hands or a fork, mix in the pork until well combined. Transfer the mixture to a resealable plastic container and refrigerate at least 24 hours before using.
Recipe credit: Recipe credit is: Reprinted from: [Biggest Loser Flavors of the World Cookbook](http://www.dietsinreview.com/diets/the-biggest-loser-flavors-of-the-world-cookbook/ "biggest loser flavors of the world cookbook" by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.