Homemade Sausage

By: Desireé Johnson

(This recipe is adapted from the Biggest Looser Cookbook)

¾  lb. ground pork or ground pork tenderloin

1 T. dry onion flakes

1 t. minced garlic

½ t. dried thyme

¼ t. ground sage

⅛ t. cayenne pepper

¼ t. black pepper

⅛ t. salt

Directions:

Mix ground pork and all seasonings together really well. From as patties or links and cook in frying pan on medium heat till cooked through.

Trick:
One helpful trick when cooking patties, to keep patties from "shrinking," is to sear or just cook one side, flip patties then push them down flat with spatula. (May need to flatten a couple times). If you push down on seared side the patty won't stick to the spatula and patties tend to stay flattened better.

Note:

If you like your sausage spicier add more cayenne pepper

Servings:

Makes about 6 patties or links.