Jackie, I make my own breakfast sausage using a home-made seasoning mix. It
does have a touch of brown sugar but less than 1 teaspoon for four pounds of
pork. I guess you could substitute the Splenda brown sugar if you wanted
to. I tend to trim most of the fat from it but if you remove all, the
sausage is so tough and dry that I can't get it to go down. It does require
some fat in order to keep it moist.
BREAKFAST SAUSAGE
4 lbs ground pork
4 t salt
1 t pepper
¾ t brown sugar
2 t sage
2 t marjoram
¾ t thyme
¼ t crushed red pepper
In large bowl, combine meat and spices. Mix well, using your hands (freshly
washed!) Cook a small amount and adjust seasonings. The flavors will get
stronger, so keep that in mind. We like this combination of spices, but all
are optional depending on personal taste. A general rule of thumb is 1 t
salt for each pound of meat used.
----- Original Message -----
From: "Jackie A" <tippy1@comcast.
To: <Healthy_Recipes_
Sent: Tuesday, February 09, 2010 6:38 AM
Subject: [Healthy_Recipes_
>I am a diabetic and also taking coumadin. I am slso on the Nutrasystem
>"D" (for diabetic). I eat a lot of Egg beaters but I can only have 1 once
>of meat. I would like a recipe for breakfast sausage.
> Of course I would only use meat with all of the fat removed. If anyone
> has a any recipes dfor sausage I would appreciate it. Thanks
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