| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fat-trimmed round steak, ground – twice, if possible |
| 1 |
|
Egg -or- |
| 2 |
|
Egg whites |
| 1/4 |
c |
Chianti or any other dry red wine |
| 2 |
ts |
Garlic salt |
| 1 |
tb |
Instant onion |
| 1 |
tb |
Fennel seeds |
| 1 |
ts |
Crushed cayenne pepper; more, if desired |
| 1 |
tb |
Oregano |
| 1 |
ts |
Sage |
|
|
Sausage casing (optional) |
INSTRUCTIONS
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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