Breakfast Sausage - Core
Source of Recipe
WW Community
1 lb. lean pork tenderloin trimmed of all visible fat. I cut it up into 1" pieces, and put it in the freezer for about 20 minutes. The I put it in the food processor and pulsed it until it was coarsely ground. If you can get lean ground pork you can skip all of that, but I haven't been able to find it near me.
For the spice mix, I used 1 tsp. ground sage, 1/2 tsp. savory, 1/2 tsp. dried thyme, 1/4 tsp. nutmeg, a sprinkling of black pepper, and a 1/2 tsp. salt. I mixed that all together, and then mixed it into the pork mixture, and put it all in the fridge to sit for a couple of hours. Then I divided it into 6 patties (next time I'll probably make 8) and cooked it up in a little canola oil. I put them in the fridge, and figure I can microwave them and either crumble them into an omelet or eat them as is.
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