AuthorKevin PetrizioI made Italian sausage a few month back and it was a big hit. So why not make a country style sausage that would go well with other foods like eggs? It is really all about the seasonings. The sage ties it all together. If you can get fresh sage and chop it your self, that would be best. If not dried or powered will work just fine. This is a very basic spice mix for this recipe. I urge you to experiment with different spices to find what best fits your taste. You can swap out the English muffin for 2 slices of 50 cal. bread and make a sausage and egg sandwich. Also, add a small salad as a side there is your veggie serving. Another idea is to cook these up and freeze them. Just pop them in the microwave when you are ready to eat them
If you have a meat grinder, grind your pork tenderloin to a medium grind. If not, a food processor will work. Just cut up the tenderloin into cubes and pulse your processor several times until the pork looks like ground beef. You might have to work in two or three batches depending on your processor. If your butcher will do it, then take advantage of that.
Mix together all the spices and add them and the water to the ground pork. Mix gently, but thoroughly.
Refrigerate overnight for best results.
Form the pork mixture into patties. 2oz each for 1/2 serving.
Place a non-stick pan over medium heat and spray with cooking spray
Brown the patties in the pan. It should take about 2 minutes per side.
Remove patties and keep warm. Let pan cool for a minute or two.
Toast 1/2 English muffin.
Return pan to the heat and spray again with a little cooking spray.
Crack one egg into the pan and cook over medium low heat until desired doneness.
Place the sausage on the English muffin and the egg on top of the sausage and you are ready to go.
Sprinkle some herbs on if you like. I like chives.
Season to taste.
This sausage recipe makes 4 full or 8 half servings
4oz. each full or 2oz. for each half
Count each serving as: 1 protein and 1 starch,
With the sausage, egg and English muffin
Ingredients
Directions
If you have a meat grinder, grind your pork tenderloin to a medium grind. If not, a food processor will work. Just cut up the tenderloin into cubes and pulse your processor several times until the pork looks like ground beef. You might have to work in two or three batches depending on your processor. If your butcher will do it, then take advantage of that.
Mix together all the spices and add them and the water to the ground pork. Mix gently, but thoroughly.
Refrigerate overnight for best results.
Form the pork mixture into patties. 2oz each for 1/2 serving.
Place a non-stick pan over medium heat and spray with cooking spray
Brown the patties in the pan. It should take about 2 minutes per side.
Remove patties and keep warm. Let pan cool for a minute or two.
Toast 1/2 English muffin.
Return pan to the heat and spray again with a little cooking spray.
Crack one egg into the pan and cook over medium low heat until desired doneness.
Place the sausage on the English muffin and the egg on top of the sausage and you are ready to go.
Sprinkle some herbs on if you like. I like chives.
Season to taste.
This sausage recipe makes 4 full or 8 half servings
4oz. each full or 2oz. for each half
Count each serving as: 1 protein and 1 starch,
With the sausage, egg and English muffin
