Reduced-Fat Italian Sausage
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
1 pound
- Serves:
- 4
ingredients
- 1⁄4 cup textured vegetable protein (TVP)
- 1⁄4 cup hot water
- 1⁄4 teaspoon beef bouillon (optional)
- 1⁄2 lb 93% lean ground beef
- 1⁄4 cup white onion, minced
- 2 tablespoons dry red wine (if using cooking wine, omit the salt listed below)
- 2 garlic cloves, minced
- 1 1⁄4 teaspoons fennel or 1 1/4 teaspoons anise seeds
- 1 teaspoon paprika
- 3⁄4 teaspoon salt (again, omit if using cooking wine)
- 1⁄4 teaspoon crushed red pepper flakes (I use a spoonful for more spice)
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon bay leaf, crushed
directions
- In a small bowl, combine the dry TVP, hot water, and bouillon (if using). Let sit for about 10 minutes, or until all of the water is absored.
- By hand, combine the TVP with the ground beef; mix very well.
- Gently mix in the remaining ingredients (also by hand).
- Saute in a skillet over medium-high until beef is cooked.
- Great in any recipe (spaghetti, pizza, stuffed peppers, etc.) Freezes well.
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RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>