Ingredients
NATHAN KOPEL WDVB56A
1 lb turkey breasts, skinned
1 tsp fresh rosemary, chopped
2 tsp fresh sage, chopped
1/2 tsp black pepper
Directions
In a large bowl combine turkey, rosemary, sage and pepper. Form
mixture into 8 patties about 3"x1/4"; place patties in 12" or 14"
non-stick skillet. Cook over high heat for 1 minute; turn and cook 1
minute more. Reduce heat; continue cooking, turning occasionally
until golden brown and cooked through. About 3 more minutes.
Servings: 4 servings
Low-Fat Sausage Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage
The History of Recipes
It is possible to track the history of written recipes far back into ancient history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to historians are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, main course and afters, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times were skilled in the use of many different spices and herbs, including some familiar names such as thyme, mint and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new spices and herbs led to an increase in manuscripts on cookery, most of which are now in private collections. For the decades that followed, the rich and powerful families of the West tried to serve the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down popular recipes of the day. By the time we get to the 1900s, cookery books are increasing in popularity as a result of more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Low Fat Sausage recipe.
