Reduced-Fat Italian Sausage

• 1/4 cup textured vegetable protein (TVP)
• 1/4 cup hot water
• 1/4 teaspoon beef bouillon (optional)
• 1/2 lb 93% lean ground beef
• 1/4 cup white onion, minced
• 2 tablespoons dry red wine (if using cooking wine, omit the salt listed below)
• 2 garlic cloves, minced
• 1 1/4 teaspoons fennel or 1 1/4 teaspoons anise seeds
• 1 teaspoon paprika
• 3/4 teaspoon salt (again, omit if using cooking wine)
• 1/4 teaspoon crushed red pepper flakes (I use a spoonful for more spice)
• 1/4 teaspoon black pepper
• 1/8 teaspoon bay leaf, crushed

1. In a small bowl, combine the dry TVP, hot water, and bouillon (if using). Let sit for about 10 minutes, or until all of the water is absored.
2. By hand, combine the TVP with the ground beef; mix very well.
3. Gently mix in the remaining ingredients (also by hand).
4. Saute in a skillet over medium-high until beef is cooked.
5. Great in any recipe (spaghetti, pizza, stuffed peppers, etc.) Freezes well.

water, beef bouillon, ground beef, white onion, red wine, garlic, fennel, paprika, salt, red pepper, black pepper, bay leaf

Taken from www.food.com/recipe/reduced-fat-italian-sausage-398027 (may not work)