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the champ’s sausage without guilt*
Start your day with a sizzling sausage patty that doesn’t just taste good — it’s low in fat,
low in cholesterol and high in niacin — a healthier option than bacon and eggs. This
moist, flavourful sausage, served on wholemeal toast, makes the complete breakfast.
Use minced turkey breast. It’s lower in fat than turkey containing dark meat and skin.
Turkey, especially the light meat, is a good source of niacin, an important B vitamin
needed to maintain a healthy nervous system.
250g lean minced turkey breast
1 lightly beaten egg white
1 small finely chopped onion
1 red Delicious apple, chopped fine
4 tbsp seasoned breadcrumbs
2 tbsp fresh parsley, chopped fine
tsp sea salt
tsp dried sage
tsp ground nutmeg
tsp black pepper
tsp cayenne pepper
• In a medium size mixing bowl, combine the egg white, onion, apple, breadcrumbs,
parsley, salt, sage, nutmeg, black pepper, and cayenne pepper. Add the turkey and
mix well.
• Shape the mixture into eight or nine 5 cm (2”) wide patties.
• Place the patties on the grill four at a time. Cook for 5 minutes or until the meat is no
longer pink and the juices run clear, turning once or twice.
• Yield: 8–9 patties
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom.
grilled vegetables
6 x 1cm slices aubergine
2 small onions, sliced 1cm thick
2 small tomatoes, diced
2 small courgettes, sliced
4 large peeled, sliced garlic cloves
4–6 mushrooms, sliced
1 tsp olive oil (optional)
• Wipe the olive oil on the plates.
• Add the sliced aubergine and garlic, cover and cook 3 minutes.
• Add the sliced onion, courgette and mushrooms, cover and cook 3–5 minutes.
• Remove the aubergine, courgette and mushroom slices to a plate.
• Add tomatoes to the onion and garlic. Cover and cook for one minute.
• Remove and serve over the aubergine, courgette, and mushrooms.
• Yield: Serves 2–4
Serve as an accompaniment to meat and pasta, or stuff them into a piece of pitta or
French bread, for a grilled vegetable sandwich.
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