No salt Italian Sausage
- 1 lb low-fat, no sodium added ground pork, beef, or turkey.
- 1 lb no sodium ground pork, beef, or turkey
- 2 tsp fennel (omit for hot Italian Sausage)
- 2 tsp black pepper
- 2 tsp parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp basil
- 1 tsp paprika
- ½ tsp OR 1 tsp OR 2 tsp crushed red pepper (use ½ tsp for sweet, 1 tsp for slightly hot, or 2 tsp for hot)
- ⅛ tsp oregano
- 2 Tbsp red wine vinegar
- If you are making sweet Italian sausage: Place the fennel seed in a plastic bag and pound them a few times so they are lightly crushed.
- Put the fennel and all of the remaining ingredients in a small bowl and stir until well mixed.
- Sprinkle the spice mixture all over the ground meat and then mix well until the spices are evenly distributed throughout the meat. Refrigerate for 8-24 hours to let the spices mix into the meat.
- To cook: Form the sausage into thin patties or break into chunks. Cook in a medium-high skillet until the sausage is cooked through with no pink remaining.
Serving size: 3 oz. Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/pork/no-salt-italian-sausage/
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