Simply Filling Spicy Italian Sausage, 1 points+

by DanicasDaily on January 2, 2014

Happy Friday Eve all!  There are two things in my opinion that make a delicious red, spaghetti sauce ~ a spicy, Italian Sausage and Red Wine.  The Spicy Sausage you can totally make Simply Filling Style, while the Red Wine…not so much, but, that’s totally what indulgences are for, right?!

I promise making your own sausage is super easy.  It’s like you are just creating mini hamburgers with a kick.  Take your favorite ground meat (turkey, chicken, pork, etc.), add some garlic, onion and then, spice it up with your favorite seasons for a 100% healthy, clean and delicious sausage.

I originally created this pork for my pasta sauces, but, it is totally delicious straight up as mini patties and I dream of making Big, Spicy Cheeseburgers with it one day.

SPICY PORK ITALIAN SAUSAGE (print it!)

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INGREDIENTS:

  • 1.25 lbs. lean ground pork, turkey or chicken
  • 3 garlic cloves, minced
  • 1/2 cup fresh parsley, minced
  • 1/4 cup onion, minced
  • 1 tsp. ground fennel
  • 2 tsp. paprika
  • 2 tsp. fresh thyme, about 2 sprigs
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper

INSTRUCTIONS:

1. Combine the pork through the black pepper in a large mixing bowl.  Use a large spoon or your hands to mix all the ingredients through the pork.  Use in all your favorite pasta dishes, make cheesy, spicy sausage burgers or form into 16 meatballs and make sausage patties for breakfast or snack.

2.  If you are making the sausage patties, spray a large nonstick skillet and heat over medium high heat.  Flatten 8 of the meatballs forming them into patties and add them to the skillet.

3.  Cook the sausage patties for 4-5 minutes or until browned, flip and repeat browning the other side for another 4-5 minutes or until the sausage is cooked through.

4.  Serve at once, storing any extra in an air tight container or wrapping in saran wrap to freeze individually for another time.

Makes 16 sausage patties, 1 points+ each, 100% Simply Filling

Nutritional information per patty calculated at caloriecount.com

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STEP – BY – STEP:

My local grocery store carries this 95% lean ground pork.  If your market does not carry it, grab a pork loin and ask the grocery store butcher to grind it for you.

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You can also use ground turkey or chicken if you prefer.

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Funny fact about me ~ I hate having my hands smell like garlic, but, I love eating anything with garlic.  Any chance I get to use my food processor and let it do the chopping for me, I take it.

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I whirled the onion, garlic and parsley together until it was minced.

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Ok, the other weird thing about me ~ I do not like big fennel seeds in sausage, but, the fennel flavor is really what gives you that sausage-y taste.

The solution…..Ground Fennel Seed!  A little goes a long way.

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Combine all the ingredients in a big bowl using a wooden spoon or your hands mixing the ingredients through the pork.

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Form into patties as noted above or use it in your delicious spaghetti sauce like I did when I made Lasagna with Spicy Pork Italian Sausage.

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Looking for more Homemade Sausage Ideas?  Here are links to three other recipes I’ve made up that are fantastic.

I am currently working on trying to get rid of the Flu that we post caught last week.  I will catch up with you all this weekend or early next week with another recipe and hopefully back with my dailies with 2 weeks of Simply Start then too!

QUESTION OF THE DAY:

Are you a sausage or bacon person?

I can’t pick ever….I’ll love them both!

Night all!

{ 7 comments… read them below or add one }

Cyndi January 2, 2014 at 7:51 pm

Eager to try this recipe. Thank you so much for your great recipes and posts.

Reply

Kim January 3, 2014 at 3:38 am

Sounds good…. Just wondering where the 1 point come from?

Reply

DanicasDaily January 3, 2014 at 8:53 am

Hi Kim,

The 1 points+ is how many points+ a serving is when you are tracking against your daily total. This recipe is 100% Simply Filling so you would not have to count it against your WPA.

I provide both methods of tracking as I have readers who follow both plans.

Thanks for asking,

Danica

Reply

Gail H. January 3, 2014 at 3:52 am

Married to an Aussie who loves both…so I have no choice! We actually get Aussie sausage from Australian Bakery Cafe in Georgia (also lamingtons, vanilla slices, and cheese buns :))This recipe looks great and I’m craving WW crock pot lasagne, so I think I know what I’m making tomorrow :) Looking forward to reading your Simple Start…thinking about trying it!

Reply

Beth January 3, 2014 at 9:05 am

Can you freeze the sausage? Perhaps form into meatballs then freeze for later use?

Reply

DanicasDaily January 3, 2014 at 9:13 am

Hi Beth,

Yes, this sausage freezes well as a whole pound, as meatballs and as individually wrapped sausages. I have frozen it both raw and cooked and they both turned out great.

Thanks,

Danica

Reply

Melody Mayberry January 5, 2014 at 6:23 am

Hi Danica,
Hope you are feeling better!
Just wanted to say thanks for the wonderful information you provide on your website! I am determined to get my self back on track with simply filling plan. I love your recipes and guidance. Look forward to a new healthy me in 2014! Thanks again and keep those delicious recipes coming!!
Melody

Reply

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Danicasdaily.com is not meant to be a substitute for any professional advice, guidance, or counseling. Any information contained on this site reflect Danica's experience and is not intended to take the place of medical advice from a physician. Weight Watchers® and PointsPlus® are registered trademarks of Weight Watchers International, Inc. The number of Points+ provided for food on this site was calculated by Danica based on published Weight Watchers information. This site does not imply sponsorship or endorsement by Weight Watchers International, Inc. Danica does not guarantee the Points+ information is correct. I am not associated with Weight Watchers and they have not endorsed this site. I highly recommend joining WW and attending regular meetings as a way to successfully lose weight.



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