No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (92g) Recipe makes 4 servings The following items or measurements are not included below: textured vegetable protein
Calories 91
Calories from Fat 26		(28%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.2g
Cholesterol 34mg		11%
Sodium 474mg		19%
Potassium 240mg		6%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 12.3g		24%
detailed view... how is this calculated?

Reduced-Fat Italian Sausage

Recipe #398027 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Robyn's Cookin'
Nov 5, 2009

I got this recipe from "A Guy's Guide to Great Eating" by Don Mauer. I am IN LOVE with this recipe and have been making it for years! I never buy pre-made italian sausage anymore. Recently, I've started "cutting" my 93% lean ground beef with TVP (textured vegetable protein), which makes this even leaner (and cheaper)! (The 93% lean ground beef goes on sale about once a month for under $2/pound...I load up during those times!! TVP is also less than $2/pound at bulk health food stores....you only use a few ounces for this recipe.) If you use all ground beef, you'll need a full pound. (Note: The yield is equivalent to one pound in mass, but will weigh less than that since TVP is lighter than beef.)

SERVES 4 , 1 pound (change servings and units)

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 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

1
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.
2
By hand, combine the TVP with the ground beef; mix very well.
3
Gently mix in the remaining ingredients (also by hand).
4
Saute in a skillet over medium-high until beef is cooked.
5
Great in any recipe (spaghetti, pizza, stuffed peppers, etc.) Freezes well.