Who doesn't enjoy a good sausage with breakfast, mixed into an omelette perhaps? On a pizza? Or how about in a delicious Lasagna? The problem with most commercial bought sausage is that they are very very fatty. Think about the last time you cooked sausages in a pan, how much fat was there left in the bottom? Yuck. This recipe uses lean ground turkey and extra lean ground pork, and yields very little fat at all (turkey is a meat that is naturally high in protein and low in fat). I bought my meat from our local store, however you could grind your own meat or substitute other types of meat if you are interested. If you do use ground beef, make sure that you get extra lean. Ground beef is one of the leading "contributors" of saturated fats (those are the so called bad fats) in North American diets, because it tends to have a very high level of saturated fats when compared to other meats. If you have the means, you could put this sausage into casings, I however do not, so we just use it crumbled. You can also easily shape it into little breakfast patties, or use it as a meatball recipe (for these two however you will need to add a few extra ingredients).
Lean Sausage Recipe
1lb extra lean ground pork
1lb lean ground turkey
1/2 c onions diced very fine
3-4 cloves minced garlic (or less if you're not a garlic fiend)
2 tsp onion powder
1-2 tsp red chili flakes (more if you like it spicy)
1 tsp dill (dried or fresh)
2 tsp chili powder
2 tsp paprika
1/2 tsp nutmeg
1-2 tsp pepper
1 tsp salt
1 tsp dried thyme
1 tsp cardamom
2 tsp dried oregano
2 tbsp honey or maple syrup
sriracha to taste (again only add this if you like it spicy).
Mix all ingredients thoroughly in a bowl. If you are planning on putting the sausage into casings, go right ahead. I have no experience in this area, so I would suggest following the instructions in the manual. If you want to make this into ground sausage (great for pizza, pasta sauces, lasagna, omelettes etc) just put whatever you need into a skillet and cook on medium on the stove top. I don't bother adding any oil, because the meat does have some fat in it which will prevent it from sticking. If you feel you must, a little bit of EVOO, sunflower or avocado oil is best. This meat mixture can also be frozen raw and used at a later point (as long as it was fresh meat to begin with) or cooked and then frozen for later use (2lbs of meat is a LOT to use at once).
If you want to make meatballs or sausage patties, add 1 egg per 1/2-3/4 lb of meat you are using. This just helps them stick together a bit better. For the patties, once formed, cook in a skillet on medium about 5 mins each side (just make sure the middle is cooked through). For meatballs, you can add mushrooms or green onions for an extra flavour kick. I bake mine in the oven on a wire rack (with a tinfoiled cookie sheet underneath to catch the drippings). at 350 for about 45 mins (depends on the size of your meatball).
A fun breakfast idea: form your sausage patty into a 10-12 cm diameter & 2-3 cm thick (4-5" diameter & 1/2" thick) round. Using a cookie cutter or a cup (5 cm or 2") cut the middle out. Put the "donut" meat patty into a skillet. Cook for 3-4 mins on one side. Flip the patty over, and break an egg into the middle of the patty. Cook until the egg is your desire consistency (flip the patty back over for a few mins if you don't like a runny yoke). This fits perfectly into a bagel, or is delicious on its own!
Lean Sausage Recipe
1lb extra lean ground pork
1lb lean ground turkey
1/2 c onions diced very fine
3-4 cloves minced garlic (or less if you're not a garlic fiend)
2 tsp onion powder
1-2 tsp red chili flakes (more if you like it spicy)
1 tsp dill (dried or fresh)
2 tsp chili powder
2 tsp paprika
1/2 tsp nutmeg
1-2 tsp pepper
1 tsp salt
1 tsp dried thyme
1 tsp cardamom
2 tsp dried oregano
2 tbsp honey or maple syrup
sriracha to taste (again only add this if you like it spicy).
Mix all ingredients thoroughly in a bowl. If you are planning on putting the sausage into casings, go right ahead. I have no experience in this area, so I would suggest following the instructions in the manual. If you want to make this into ground sausage (great for pizza, pasta sauces, lasagna, omelettes etc) just put whatever you need into a skillet and cook on medium on the stove top. I don't bother adding any oil, because the meat does have some fat in it which will prevent it from sticking. If you feel you must, a little bit of EVOO, sunflower or avocado oil is best. This meat mixture can also be frozen raw and used at a later point (as long as it was fresh meat to begin with) or cooked and then frozen for later use (2lbs of meat is a LOT to use at once).
If you want to make meatballs or sausage patties, add 1 egg per 1/2-3/4 lb of meat you are using. This just helps them stick together a bit better. For the patties, once formed, cook in a skillet on medium about 5 mins each side (just make sure the middle is cooked through). For meatballs, you can add mushrooms or green onions for an extra flavour kick. I bake mine in the oven on a wire rack (with a tinfoiled cookie sheet underneath to catch the drippings). at 350 for about 45 mins (depends on the size of your meatball).
A fun breakfast idea: form your sausage patty into a 10-12 cm diameter & 2-3 cm thick (4-5" diameter & 1/2" thick) round. Using a cookie cutter or a cup (5 cm or 2") cut the middle out. Put the "donut" meat patty into a skillet. Cook for 3-4 mins on one side. Flip the patty over, and break an egg into the middle of the patty. Cook until the egg is your desire consistency (flip the patty back over for a few mins if you don't like a runny yoke). This fits perfectly into a bagel, or is delicious on its own!
No comments:
Post a Comment