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Fresh Pork Sausage

Posted Sep 12 2008 5:05pm

For Christmas, everyone in my dialysis unit received "Everyday Eating: A Cookbook for the Dialysis Patient and Family," by the Illinois Council on Renal Nutrition. Pretty cool, huh? So I'd like to share some recipes from that book with you this week. It's a new year, and many people like to make resolutions. As dialysis patients, let's resolve that in 2007 we will learn how to manage our illness, get our potassium and phosphorus levels where they should be, and enjoy the food we're eating. God bless you all in the new year.

3/4 lb. ground pork
1 tablespoon minced parsley
1/2 teaspoon rubbed sage
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon thyme leaves
1/4 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper

Thirty minutes before serving: Combine all ingredients in medium bowl with hands.

Shape mixture into 6 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.

NOTE: After living with this recipe for a while, I've made a few tweaks to improve the original. I found the results were a little dry and hard, so I've added a small amount of crushed low-sodium saltines (about 10 crackers) to loosen up the mixture and help retain some moisture. The results were much better in my opinion. I've also used fresh grated onion in place of the onion powder. We like our sausage on the spicy side, so an addition of about 1/4 teaspoon crushed red pepper flakes "kicks it up a notch" for folks like us.

Calories: 130
Protein: 14g
Sodium: 45 mg
Potassium: 210 mg
Phosphorus: 110 mg

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