12-18-2004, 04:24 AM
[indent]1 pound [#236eb5]Basic Meat Mixture[/#236eb5] 1/4 teaspoon pepper 1/4 teaspoon rubbed sage 1/4 teaspoon ground marjoram 1/4 teaspoon dried thyme Dash of ground bay leaves 1/8 teaspoon minced garlic 1 tablespoon dry white wine 1 yard sausage casing 1/2 cup water [/indent]
Combine first 8 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. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 5 minutes or until browned, turning occasionally.
Note: To make eight (2-ounce) patties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until browned.
Yield: 4 servings (174 calories [22% from fat] per link or 2 patties), 30.3 g protein, 4.4 g fat (1.4 g saturated), 1.3 g carbohydrate, O. 1 g fiber, 88 mg cholesterol, 162 mg sodium, and 17 mg calcium.
Combine first 8 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. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 5 minutes or until browned, turning occasionally.
Note: To make eight (2-ounce) patties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until browned.
Yield: 4 servings (174 calories [22% from fat] per link or 2 patties), 30.3 g protein, 4.4 g fat (1.4 g saturated), 1.3 g carbohydrate, O. 1 g fiber, 88 mg cholesterol, 162 mg sodium, and 17 mg calcium.