Tweet
Scooter's Farm Sausage. (No I don't live on a farm, I just call it that lol)
Ingredients
2 pounds lean ground pork or turkey, at room temperature
1/2 cup finely chopped green onion
2 teaspoons finely minced fresh parsley
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon ground red pepper (you can add less or more (adjust carbs!!)
Instructions
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done. Drain on paper towels and serve immediately.
An alternate way to prepare sausage is to shape mixture into large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F. Yield: 24 slices or 50 balls
I figured, 24 slices, 3 a servings, 8 servings per batch - here is the numbers:
Calories - 303.12
Fat - 24
Carbs - 1 (Woo Hoo)
Protein - 19.38
I punched all these figures into fitday and divided by 8, so if you use 2 instead of 3, even less.
But notice...no sugar, no fillers, no flour, no ewwwwwwwwwwww....just yummm!
Bon Apetite! (By the way....these freeze nicely) I kind of freeze them first to get it nice and stiff, then slice them and put them in little freezer baggies.
Ingredients
2 pounds lean ground pork or turkey, at room temperature
1/2 cup finely chopped green onion
2 teaspoons finely minced fresh parsley
2 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon ground red pepper (you can add less or more (adjust carbs!!)
Instructions
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done. Drain on paper towels and serve immediately.
An alternate way to prepare sausage is to shape mixture into large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F. Yield: 24 slices or 50 balls
I figured, 24 slices, 3 a servings, 8 servings per batch - here is the numbers:
Calories - 303.12
Fat - 24
Carbs - 1 (Woo Hoo)
Protein - 19.38
I punched all these figures into fitday and divided by 8, so if you use 2 instead of 3, even less.
But notice...no sugar, no fillers, no flour, no ewwwwwwwwwwww....just yummm!
Bon Apetite! (By the way....these freeze nicely) I kind of freeze them first to get it nice and stiff, then slice them and put them in little freezer baggies.
...lol
thanks for sharing!
)
~ 
Comment