Italian beefsteak sausage

Yield: 1 Servings

Measure Ingredient
2 pounds Fat-trimmed round steak, ground - twice, if possible
1 \N Egg -or-
2 \N 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
\N \N Sausage casing (optional)

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

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