Low point Italian Sausage 

By Ann V

1 Point per ounce of sausage

Hint: watch for a sale on pork tenderloin, then make a large batch!

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. Remove from bowl. You may have some large pieces left that are more frozen. Put them back in the bowl and process again. Freeze in 4 or 8 ounce portions, wrapped will in plastic wrap and then aluminum foil. Works well for spaghetti, soups, etc., and you can adjust the heat to your own liking.