12-18-2004, 04:23 AM
[indent]1 pound [#236eb5]Basic Meat Mixture[/#236eb5] 1 teaspoon fennel seeds, crushed 3/4 teaspoon coriander seeds, crushed 3/4 teaspoon dried parsley flakes 1/2 teaspoon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1 yard sausage casing Vegetable cooking spray [/indent]
Combine first 7 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Cook sausage until browned, turning occasionally.
Note: To make eight (2-ounce) pat ties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side.
Yield: 4 servings (174 calories [23% from fat] per link or 2 patties), 31.3 g protein, 4.6 g fat (1.3 g saturated), 2.1 g carbohydrate, 0.9 g fiber, 88 mg cholesterol, 304 mg sodium, and 23 mg calcium.
Combine first 7 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Cook sausage until browned, turning occasionally.
Note: To make eight (2-ounce) pat ties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side.
Yield: 4 servings (174 calories [23% from fat] per link or 2 patties), 31.3 g protein, 4.6 g fat (1.3 g saturated), 2.1 g carbohydrate, 0.9 g fiber, 88 mg cholesterol, 304 mg sodium, and 23 mg calcium.