Fast & Very Easy Breakfast Sausage!

iVillage Member
Registered: 12-19-2002
Fast & Very Easy Breakfast Sausage!
Thu, 09-13-2007 - 6:11pm

From the Biggest Loser Cookbook:


This sausage can be used in breakfast sandwiches, chopped in omelets or other egg dishes. Ground chicken or ground turkey could be substituted for the pork.


Biggest Winner Breakfast Sausage (for all phases of South Beach)


1/2 pound extra-lean ground pork or pork tenderloin, ground
1 T. minced red onion
1 and 1/2 t. minced garlic
1/2 t. dried thyme
1/4 t. ground sage
1/4 t. cayenne
1/4 t. ground black pepper
1/8 t. salt (or more, to taste)


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.  Divide the mixture into 4 equal parts.  Shape each into a ball.  On a sheet of waxed paper, flatten one ball into a 4" diameter patty.  Repeat with the remaining balls.  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 a month.


To cook, select a skillet that's the appropriate size to hold the patty or patties to be cooked in a single layer.  Set the skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it.  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.  Serve immediately.  Makes 4 patties.


Per patty: 72 calories, 12g protien, 1g carbohydrates, 2g fat (less than 1g saturated), 37mg cholesterol, trace fiber, 101mg sodium