OLD-FASHIONED BREAKFAST SAUSAGE {biggest loser}

By grinder

Toast or fruit is not enough for breakfast. Protein plays an important part of every meal, including breakfast. Pork tenderloin is sometimes overlooked as a lean protein choice, although ground turkey can be substituted in this recipe for an equally delicious result.

85 cal/11g pro/1g carb/4g total fat/1g sat fat/2g mon fat/20mg omega-3s/< 1g fiber/< 1g sugar/245 mg sod

Ingredients

• 1 lb. tenderloin {or very lean ground pork}
• 1 teaspoon agave nectar
• 3 tablespoon finely grated onion
• 3/4 teaspoon salt
• 1 teaspoon dried sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 2 cloves garlic, chopped

Details

Servings 8

Preparation

Step 1

Remove all visible fat from the pork. Cut into ½” pieces.

Place pork, onion, sage, thyme, garlic, agave, salt and pepper in the bowl of a food processor. Pulse just until the mixture is well combined and cohesive. Transfer to a bowl, cover with plastic and refrigerate for at least 1 hour {or overnight} to allow flavors to marry. There will be about 2 cups of mixture.

Using approximately 2 tablespoons of the mixture per sausage, quickly shape into 16 patties about 2½” in diameter {or links about 3”long & 1”in diameter}.

Heat oil in a large nonstick sauté pan. Add sausages, cover and cook over med-heat about 3 minutes. Remove cover, turn sausages, reduce heat to med-low, cover pan and cook until the sausages are crisp and cooked through, about 2 minutes longer. {You may have to do this in two batches, depending on size of the pan} Drain on paper towels. Serve immediately.