In article ,
Graphic Queen wrote:

On Sun, 07 Jan 2007 17:33:26 -0600, Omelet
wrote:

In article ,
Graphic Queen wrote:


I never add sugar to sausage. :-)

This sounds good, thanks!

Do give that Italian recipe I posted a try. It was most excellent and
you can leave out the salt.

Thanks so much but I never saw the one you posted. Would you mind
posting it again? I use salt substitute because hubby has high blood
pressure.
\
GQ

Ok, let me know if you get this ok:

To each lb. of ground meat, add:

1/2 tsp. salt free lemon pepper
(or 1/4 tsp. black pepper and 1/4 tsp. dried lemon peel)

1/4 tsp. garlic powder

1/4 tbs. salt or salt substitute

1 tbs. McCormick brand italian seasoning
(I can re-post the mixed herbs if you need)

1/2 tsp. paprika

1 tsp fennel seed

1/4 tsp. rubbed sage

1/4 tsp. dried basil

Got it and thanks so much. I will give this a try the next time we get
some ground pork. Thank you so much.

You are more than welcome! :-) I just roasted 3 links with the chicken
I roasted tonight.

Dad said "Mmmm" every time he took a bite so I've got daddy approval on
the recipe. G

There is actually basil and sage in the italian herbal mix, but I wanted
more of those two and it worked out well.
--
Peace, Om

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