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Italian Sausage |
1 Point per ounce of sausage |
1 lb. pork tenderloin (best if slightly frozen but not hard) 1/2 tsp. fennel seeds 2 tsp. red pepper flakes 1/2 tsp. garlic salt 1/4 tsp. cayenne pepper Cut meat into 2 inch chunks (if this is not easy, your meat's too hard.) Process in food processor with chopping blade, using 5 second pulses. After a few pulses, add all of the spices. Continue to process until it is a uniform texture. |
Weight Watchers Recipes |