AuthorKevin PetrizioI never thought I could make Italian sausage that works on the plan and tastes great. After trying some tricks I came up with a recipe that really surprised me. I thought it would be dry, but the addition of a tomato to the final recipe really gave the sausage some body and "mouth feel". This whole recipe just works great.
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.
Mix together all the spices and add to the ground pork. Mix gently, but thoroughly.
Refrigerate overnight for best results.
Cut the onions and peppers into ¼ inch strips.
Cut the tomato into the smallest dice that you can.
Brown the pork mixture in a large skillet over medium heat in 4 teaspoons of olive oil.
Try to break up the mixture into small chunks.
When completely browned, remove from the pan and set aside.
Add all veggies to the pan with the remaining 4 teaspoons of olive oil and cook over medium-high heat.
As veggies begin to soften add the sausage back into the pan and stir well.
Add the vinegar.
Cook for another 5-10 minutes until you start to see some browning on the veggies and sausage.
Season to taste.
Toast 2 slices of the bread per serving and divide sausage, peppers, and onions into 4 equal servings. I made mine as an open face sandwich.
This recipe makes 4 servings
Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat
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.
Mix together all the spices and add to the ground pork. Mix gently, but thoroughly.
Refrigerate overnight for best results.
Cut the onions and peppers into ¼ inch strips.
Cut the tomato into the smallest dice that you can.
Brown the pork mixture in a large skillet over medium heat in 4 teaspoons of olive oil.
Try to break up the mixture into small chunks.
When completely browned, remove from the pan and set aside.
Add all veggies to the pan with the remaining 4 teaspoons of olive oil and cook over medium-high heat.
As veggies begin to soften add the sausage back into the pan and stir well.
Add the vinegar.
Cook for another 5-10 minutes until you start to see some browning on the veggies and sausage.
Season to taste.
Toast 2 slices of the bread per serving and divide sausage, peppers, and onions into 4 equal servings. I made mine as an open face sandwich.
This recipe makes 4 servings
Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat
