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
1. 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.
2. 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.
3. 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.
4. To cook, select a skillet that’s the appropriate size to hold the patty or patties to be
cooked in a single layer.
5. Set the skillet over medium-high heat until it is hot enough for a spritz of water to
sizzle on it.
6. 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.
7. Serve your breakfast sausage immediately.
Yield: 4 sausage patties
Nutrition Facts (per patty): 1.6 WW Points; 72 calories, 12 g protein, 1 g carbohydrates,
2 g fat (less than 1 g saturated), 37 mg cholesterol, trace fiber, 101 mg sodium