Italian beefsteak sausage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fat-trimmed round steak, ground - twice, if possible |
| 1 | Egg -or- | |
| 2 | Egg whites | |
| ¼ | cup | Chianti or any other dry red wine |
| 2 | teaspoons | Garlic salt |
| 1 | tablespoon | Instant onion |
| 1 | tablespoon | Fennel seeds |
| 1 | teaspoon | Crushed cayenne pepper; more, if desired |
| 1 | tablespoon | Oregano |
| 1 | teaspoon | Sage |
| Sausage casing (optional) | ||
Directions
Combine meat, egg, wine, and seasonings. If you have a sausage-stuffing funnel and casing, stuff the mixture into the casing to form 2-3 inch links. Otherwise, shape the meat into uncased sausage-shaped oblongs or into small, flat sausage cakes or patties.
Because this is uncured sausage, it should be cooked and served as soon as possible, or wrapped and frozen for later use. Makes about 40 small links or patties, about 35 calories each. Posted to Digest eat-lf.v097.n172 by The International Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997