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
eggs. Buy 90% lean ground beef for the least-fat sausage. Ninety per-
cent lean beef has 9 grams of fat with 4 of those grams being saturated
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 six 3-inch wide patties.
• Preheat the Grill on High for 5 - 10 minutes. Place the patties on the
grill. Close the Lid.
• Cook on Medium for 3 - 4 minutes or until the meat is no longer pink
and the juices run clear.
• Yield: 6 patties
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie
Calbom.
10
7
Suggested Cooking Chart
For best results, preheat your Grilling Machine on High then turn to the suggested temperature set-
ting listed below for cooking. These are recommended guidelines only, cooking times may vary.
TEMPERATURE:
Rare 145˚F
Medium 160˚
Well 170˚
LOW TEMPERATURE:
Keep cooked foods warm, reheat pre-cooked foods
MEDIUM (M) TEMPERATURE SETTING
Salmon Fillet
9-10 min.
11-12 min.
Salmon Steak (1/2 inch thick)
12-16 min.
15-18 min.
Swordfish (3/4 inch thick)
8-11 min.
12-13 min.
Tuna Steak
9-10 min.
10-11 min.
Whitefish Fillet
5-6 min.
6-7 min.
Scallops
3-5 min.
4 oz. Fresh Turkey Burgers
5-7 min.
4 oz. Frozen Turkey Burgers
15-17 min.
8 oz. Fresh Turkey Burgers
10-14 min.
8 oz. Frozen Turkey Burgers
20-24 min.
Chicken Breast, boneless/skinless
9-12 min.
13-15 min.
Link Sausage
9-12 min.
13-15 min.
Sliced Sausage (3/4 inch thick)
6-7 min.
7-9 min.
Pork Chops, boneless (1/2 inch thick)
8-9 min.
9-10 min.
Pork Chops, boneless (1 inch thick)
13-16 min.
15-20 min.
Pork Loin Chop (1/2 inch thick)
7-8 min.
8-9 min.
4 oz. Fresh Hamburgers
6-9 min.
7-10 min.
4 oz. Frozen Hamburgers
13-16 min.
19-22 min.
8 oz. Fresh Hamburgers
10-13 min.
12-14 min.
8 oz. Frozen Hamburgers
18-21 min.
22-25 min.
Hot Dogs
9-15 min.
Vegetables (1/2 inch thick; toss with olive oil)
11-13 min.
HIGH (H) TEMPERATURE SETTING
Fajita Beef (1/2 inch thick slices)
1-1 1/2 min.
1 1/2-2 min.
2-2 1/2 min.
T-bone (1/2 inch thick)
5-6 min.
6-7 min.
7-8 min.
T-bone (1 inch thick)
10-12 min.
16-19 min.
21-24 min.
NY/KC Strip Steaks (1 1/4 inch thick)
6-7 min.
7-8 min.
8-9 min.
Ribeye Steak, boneless (1/2 inch thick)
5-6 min.
6-7 min.
7-8 min.
Onions Pieces and Peppers (toss with olive oil)
5-6 min.
7-8 min.
NOTE:
Foods are properly cooked when they are heated for a long enough time and at a high enough
temperature to kill harmful bacteria. Use a meat or food thermometer to measure the internal tem-
perature of cooked meat and poultry. Cook meat and poultry according to the following chart:
BEEF AND LAMB
TEMPERATURE
Medium Rare
145˚F
Medium
160˚F
Well Done
170˚F
Ground Patties
160˚F
PORK
Medium
160˚F
Well Done
170˚F
Pork Patties
160˚F
Ham, raw
160˚F
Ham, precooked
140˚F
POULTRY
Breast
170˚F
Thighs, Wings
180˚F
Ground Patties
165˚F
