1 lb Lean ground pork
1/4 c Cracker crumbs
1/4 c Water
1 t Sage
1 t Salt
1/2 ts Thyme
1/2 ts Oregano
1/4 ts Freshly ground pepper
1 pn Ground cloves
The two step cooking procedure ensures the removal of most of the fat. Combine ground pork and cracker crumbs. Stir in water, sage, salt, thyme, oregano, pepper and cloves. Mix until thoroughly combined. Divide into 12 portions. Form each into a sausage-shaped roll or flat patty. (Wet hands with cold water to make the job easy.) Place in a cold, lightly oiled frypan. Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces are no longer pink. Remove to paper towels and blot to absorb any fat. Wrap. Store in refrigerator up to 5 days or in freezer up to 2 months. Or cook a second time and serve immediately. To serve: Return sausages or patties to a clean, cold frypan. Cook over medium heat, turning once or twice, about 4 min until sausages are brown and crisp. (Cook frozen sausages in the same manner, allowing about 2 min longer for cooking. Each sausage or patty – 59 calories, 1 protein choice 1 g carbohydrate, 7 g protein, 3 g fat. Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93 Suggestion for Pork Pies: Stir-cook the ground pork mixture in the frying pan, place it in a plastic colander to drain off most of the fat and blot with paper towels. Spread the pork mixture in a baking dish (try 8″ pyrex), add fat-free gravy if needed for liquid. Top with about 2 1/4 cups seasoned breadcrumbs. Bake at 350-375 F until crumbs are lightly browned. 1/12 recipe ?0 grams carbohydrate, 9 grams protein, 4 grams fat, 113
calories. Compare with 1/12 recipe Betty Crocker Pork Pies made with 1 lb sausage and 1 c cooked ham, cream of chicken soup, apples, pastry: 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250 calories.