Lean Andouille Sausage

Andouille Sausage

1 lb Basic Meat Mixture (above)
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp ground marjoram
1/4 tsp dried thyme
Dash of ground bay leaves
1/8 tsp minced garlic
1 Tbsp dry white wine
1 yard sausage casing
1/2 cup water

Combine first 8 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 5 minutes or until browned, turning occasionally.

Note: To make eight (2-ounce) patties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until browned.
Yield: 4 servings
Nutrition: 174 calories (22% from fat) per link or 2 patties, 30.3 g protein, 4.4 g fat (1.4 g saturated), 1.3 g carbohydrate, O.1 g fiber, 88 mg cholesterol, 162 mg sodium, and 17 mg calcium.