Mexican Veal Sausages
Low Carbohydrate Recipe
Mexican Veal Sausages with ground veal and onions, cilantro, green salsa, cumin, salt and pepper cooked in canola oil.
1-1/2 pounds ground veal
2 green onions, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons green salsa
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
In a large bowl, mix veal, onion, cilantro, salsa, cumin, salt and pepper gently. Shape into 4 compact sausage shapes.
Heat oil in a large nonstick skillet over medium heat until very hot. Cook sausages 8 to 10 minutes, turning occasionally for even browning, until cooked through. Serve wrapped in heated low carb tortillas.
This recipe yields 4 servings
Carbohydrates: 0.5 grams; Net Carbs: 0.5 grams
Protein: 24.5 grams
Fat: 11 grams
Exchanges: 0 Grain(Starch); 4-1/2 Lean Meat; 0 Vegetable; 1/2 Fat
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