Fresh Pork Sausage

Facts and Figures
Servings	6
Preparation Time
Cooking Time
Key Nutritional Value	Calories 130Cal Phosphorus 110mg Potassium 210mg Protein 14g Sodium 45mg
Ingredients
ground pork	3/4 lb. (340 g)
thyme leaves	1/4 tsp. (1 ml)
minced parsley	1 Tbsp. (15 ml)
rubbed sage	1/2 tsp. (2.5 ml)
onion powder	1/4 tsp. (1 ml)
fennel seeds	1/4 tsp. (1 ml)
pepper	1/4 tsp. (1 ml)
paprika	1/2 tsp. (2.5 ml)

Instructions
Thirty minutes before serving: Combine all ingredients in medium bowl with hands. Shape mixture into six one-inch (2.5 cm) thick round patties. In a 12-inch (30 cm) skillet, over medium heat, cook patties until they are browned on both sides and cooked throughout about 20 minutes, turning occasionally. To reduce fluid intake, eat one serving of drained canned fruit instead of fruit juice. 1 Patty = 2 meat exchanges Recipes in this section are published in Everyday Eating: A Cookbook for the Dialysis Patient and Family, published by the Illinois Council on Renal Nutrition, the National Kidney Foundation of Illinois, Inc. Everyday Eating is available for $5.00 for patients who live in Illinois, and Lake County, Indiana and $7.50 for all others. Please send a written request to the National Kidney Foundation of Illinois, Inc., 215 West Illinois, Unit 1C, Chicago, IL 60610, send and e:mail to www.nkfi.org, or call (312) 321-1500. Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.