8
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 scrambled egg. Buy lean minced beef for
the least-fat sausage.
1 lightly beaten egg white
1 small finely chopped onion
4 tbsp seasoned breadcrumbs
2 diced green chilli peppers
1 clove (large) garlic, crushed
2 tbsp fresh cilantro, chopped fine
1 tbsp cider vinegar
1 tsp chilli powder
tsp sea salt
tsp cayenne pepper
250g lean minced beef
• In a medium-size mixing bowl, combine the egg white, onion, breadcrumbs, chilli
peppers, garlic, cilantro, vinegar, chilli powder, salt and cayenne pepper. Add the
ground beef and mix well.
• Shape the mixture into eight 7.5cm (3”) 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 patties
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom.
sole with tomatoes
2 tsp olive oil or red wine (optional)
2 small onion, diced
2 cloves garlic, crushed
2 small tomatoes, chopped
2 tbsp fresh chopped basil (
d
tsp dried)
1 tbsp fresh parsley, chopped
1 tbsp ground pepper
1 tbsp lemon juice
500g fillet of sole (or any white fish)
• Sauté the onion and garlic in the oil or wine for 2 minutes, stirring occasionally.
• Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add
the lemon juice and remaining herbs.
• Close the lid and cook for 2–3 minutes.
• Put the fish and vegetables on a plate, pour the drip tray juices over the fillet.
• Serve with fresh bread or rice.
• Yield: Serves 3–4
1
/
2
1
/
4
1
/
8
