7
10
George’s Sausage Texas Style
A spicy sausage with true Southwestern zip! These breakfast sausages
are great served with a sautéed vegetable or fresh salsa and egg
scramble. Buy 90% lean ground beef for the least-fat sausage. Ninety
percent lean beef has 9 grams of fat with 4 of those grams being satu-
rated fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams
being saturated.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/4 cup diced green chili peppers
1 clove (large) garlic, finely minced
2 Tbsp. snipped fresh cilantro
1 Tbsp. apple cider vinegar
1-1/2 tsp. chili powder
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
1/2 lb. lean ground beef
• In a medium-size mixing bowl, combine the egg white, onion, bread
crumbs, green chili peppers, garlic, cilantro, vinegar, chili powder,
salt and cayenne pepper. Add the ground beef and mix well.
• Shape the mixture into eight 2
1
/
2
inch wide patties.
• Preheat the Grilling Machine. Place four patties on the grill. Close the
Lid.
• Cook for 3 - 4 minutes or until the meat is no longer pink and the
juices run clear, Repeat with remmaining patties.
• Yield: 8 patties
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie
Calbom.
Suggested Cooking Chart
Rare
Medium
Well
(145˚F)*
(160˚F)*
(170˚F)*
Salmon Filet (1” thick)
5 min.
8 min.
Rainbow Trout Filet (
3
/
4
” thick)
5 min.
6 min.
Tuna Steak
5 min.
9 min.
White Fish Filet (
3
/
4
” thick)
2
1
/
2
min.
3
1
/
2
min.
Shrimp (26-30 count)
3 min.
4 oz. Turkey Burgers
6 min.
Pork Loin (
1
/
2
" thick)
2
1
/
2
min.
3
1
/
2
min.
4 oz. Burgers
7 min.
8 min.
9 min.
Chicken Breast
7 min.
(boneless/skinless)
Sliced Sausage (
1
/
2
" thick)
3 min.
4 min.
Fajita Beef (
1
/
4
" thick slices)
1
1
/
2
min.
2 min.
2
1
/
2
min.
NY, KC, Top Loin Strip Steak
4 min.
7 min.
10 min.
(
1
/
2
" thick)
Onions and Peppers (brush with olive oil)
8 min.
NOTE: Most meats were 1" thick. These are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times.
Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145˚F. Pork should be
cooked to an internal temperature of 160˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165˚F.
GR_GR2B_IB_10-1-07 1/10/07 2:26 PM Page 13
