| Total sodium per serving: 42mg |
Servings: 16 |
I grind my own pork tenderloin for less fatty sausage, however you may just use the spice mixture to make your own with pre-ground pork. Just be sure to mix in the seasonings very well.
Ingredients:
- 2 lbs. ground pork
- 1 T. oregano, dried
- 2 T. parsley, dried
- 1 1/2 t. basil, dried
- 2 t. freshly ground black pepper
- 2 1/2 T. fennel seeds, crushed or use a spice grinder
- 1/2 T. onion powder
- 1/2 T. garlic powder
Directions:
Cut pork to fit into hole of the grinder. The first grind will be using the coarse cutting plate.
Press meat into hole and catch in a large bowl.
Mix the spices, and then add to the ground pork and mix well until spices are well distributed..
Change the cutting plate to a fine grind.
Now grind the pork again. This will insure that the fat is evenly distributed.
Divide pork into portions. I make patties, but you might also make sausages if preferred.
I make 2 ounce scoops and place on plastic wrap. I then cover the balls with another sheet of plastic wrap. Press down the balls to make patties.
You will have 16 patties. Each is 42mg sodium.
You might also like to make larger patties of 4 ounces (84mg sodium) to use as “burgers” in sandwiches (as shown in photo)
I then put the covered patties on a cookie sheet and leave in the freezer overnight. I then bag them up and store in freezer for future use.
These patties can be used in making pasta sauces, for filling in Zucchini Boats or even in a low sodium bun topped with marinara sauce or tomato, fresh mozzarella and fresh basil leaves.
***Cook these sausages carefully as there is very little fat in them. They cook quickly, but be sure they are thoroughly cooked.
Original Recipe
