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NBC's Biggest Loser® Breakfast Sausage
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. *You may substitute chicken or turkey, however, additional seasonings may be required. Nutrition at a Glance
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 Excerpted from various sources including The Biggest Loser Cookbook and Cheryl Forberg, RD, the author of The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle. (Rodale 2009) |
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