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Fresh Pork Sausage

Posted Aug 24 2008 6:37pm

From the Illinois Council on Renal Nutrition. I've fiddled with this recipe a bit, adding some crushed low-sodium crackers to hold in some of the moisture; without it, I thought these turned out a little dense and dry rather than tender.

3/4 lb. ground pork

1 tablespoon minced parsley

1/2 teaspoon rubbed sage

1/2 teaspoon paprika

1/4 teaspoon onion powder or grated onion

1/4 teaspoon thyme leaves

1/4 teaspoon fennel seeds

1/4 teaspoon pepper

10 crushed low-sodium saltines

Thirty minutes before serving: Combine all ingredients in a medium bowl with hands. Shape mixture into six 1-inch-thick round patties. In a 12-inch skillet, over medium heat, cook patties until they are browned on both sides and cooked throughout, about 20 minutes, turning occasionally. Makes 6 servings.

Nutrient content per 1 patty: Protein 14 g Sodium 45 mg Potassium 210 mg Phosphorus 110 mg

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