Rating: 3 stars
2 Ratings
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Germans are master sausage makers, producing an estimated 1,500 varieties. This recipe includes typical bratwurst spices like ginger and nutmeg; lean ground turkey is a lower-fat alternative to traditional pork and veal. Serve these patties with Brown Beer Rye Bread and mustard for a hearty sandwich.

Bruce Aidells
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 patty)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all the ingredients except cooking spray, and mix well. Divide the mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add 4 patties; cook 4 minutes on each side or until done. Repeat procedure with the cooking spray and the remaining patties.

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Source

Bruce Aidells's Complete Book of Pork

Nutrition Facts

172 calories; calories from fat 49%; fat 9.4g; saturated fat 2.6g; mono fat 3.5g; poly fat 2.3g; protein 19.9g; carbohydrates 0.6g; fiber 0.1g; cholesterol 90mg; iron 1.5mg; sodium 343mg; calcium 19mg.
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