Breakfast Sausage (See notes)
INGREDIENTS:
· 12 oz chicken or turkey breast or pork tenderloin (pork adds bites/points)
· 1/2 tsp dried sage OR 1 1/2 tsp chopped fresh sage leaves
· 1/2 tsp dried thyme OR 1 teaspoon chopped fresh thyme leaves
· 1 tsp fennel seeds (crushed, if adding to already ground meat)
· 1/2 tsp Kosher salt, or to taste
· 1/4 tsp freshly ground black pepper, or to taste
· Pinch of ground nutmeg
· 2 Tbsp sugar-free maple syrup, optional
DIRECTIONS:
1. Cut the chicken breast (or pork) into roughly 1-inch cubes and place in the freezer to firm up, about 15-20 minutes.
2. In a small bowl, combine sage, thyme, fennel seeds, nutmeg, salt, and pepper.
3. In the bowl of a food processor, add the partially frozen meat and give it four 3-to-5-second pulses. Add the spice mix and the syrup and give it another 3 pulses. Check to see if any large chunks of meat remain and push them down toward the blades. Pulse another 2-3 times, being careful not to over-process it into a paste.
4. Cook as-is for sausage crumbles or gravy, roll into meatballs, or form into patties.
Dinner Sausage (See notes)
INGREDIENTS:
· 16 oz chicken or turkey breast or pork tenderloin (pork adds bites/points)
· 1 Tbsp paprika
· 1 tsp ground black pepper
· 1 1⁄2 tsp salt, or to taste
· 2/3 tsp garlic powder
· 1⁄3 tsp onion powder
· 1⁄3 tsp fennel seed
· 1⁄4 tsp crushed red pepper flakes, for spicy (optional)
DIRECTIONS:
1. Cut the chicken breast (or pork) into roughly 1-inch cubes and place in the freezer to firm up, about 15-20 minutes.
2. In a small bowl, combine the remaining ingredients.
3. In the bowl of a food processor, add the partially frozen meat and give it four 3-to-5-second pulses. Add the spice mix and give it another 3 pulses. Check to see if any large chunks of meat remain and push them down toward the blades. Pulse another 2-3 times, being careful not to over-process it into a paste.
4. Cook as-is for sausage crumbles, roll into meatballs, or form into patties.
Italian Sausage (See notes)
INGREDIENTS:
· 16 oz chicken or turkey breast or pork tenderloin (pork adds bites/points)
· 1 tsp dried parsley
· 1 tsp Italian seasoning
· 1 tsp salt, or to taste
· 1 tsp garlic powder OR 1 Tbsp minced garlic
· 3/4 tsp black pepper
· 1/2 tsp fennel seeds (crushed, if adding to already ground meat)
· 1/4 tsp paprika
· 1/4 tsp onion powder OR 1 teaspoon minced onions
· 1 teaspoon red pepper flakes, for spicy (optional)
DIRECTIONS:
1. Cut the chicken breast (or pork) into roughly 1-inch cubes and place in the freezer to firm up, about 15-20 minutes.
2. In a small bowl, combine the remaining ingredients.
3. In the bowl of a food processor, add the partially frozen meat and give it four 3-to-5-second pulses. Add the spice mix and give it another 3 pulses. Check to see if any large chunks of meat remain and push them down toward the blades. Pulse another 2-3 times, being careful not to over-process it into a paste.
4. Cook as-is for sausage crumbles, roll into meatballs, or form into patties.
Notes:
· Chicken and turkey sausages will be 0 bites/points. Pork should be about 1 bite/point for 2 oz if using tenderloin.
· Uncooked sausage can be frozen in bulk, as meatballs on a sheet pan before putting into a freezer bag, or as patties between sheets of plastic or parchment paper for up to 1 month.
· Shape patties by scooping out 1/4 cup (about 2 ounces) of meat mixture and flatten to create 2 1/2- to 3-inch-wide patties, forming about patties.
· If you find the sausage too dry for your liking, you could add up to 1/2 teaspoon of oil per serving without adding any bites or points.
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