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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.7
  • Total Fat: 11.1 g
  • Cholesterol: 37.5 mg
  • Sodium: 36.0 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 10.1 g

View full nutritional breakdown of Low-Sodium Breakfast Sausage calories by ingredient
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Low-Sodium Breakfast Sausage

Submitted by: CHEF_MEG
Low-Sodium Breakfast Sausage

Introduction

Love your breakfast sausage but can't handle all the sodium? Try this lower sodium version: 25% less fat, and 1/10th of the sodium. Love your breakfast sausage but can't handle all the sodium? Try this lower sodium version: 25% less fat, and 1/10th of the sodium.
Number of Servings: 4

Ingredients

    8 ounces lean (80% lean/20% fat) fresh ground pork
    2 tablespoons chicken or vegetable Stock or apple juice
    1/2 teaspoon thyme, dried
    1/4 teaspoon sage, dried
    1/2 teaspoon black pepper
    1/2 teaspoon red pepper flakes

Tips


Directions

Using your hands, thoroughly combine all ingredients in a mixing bowl. Fold a 12" sheet of waxed paper in half. Divide the sausage mixture into eight equal portions (about one tablespoon each.) and roll into balls using your hands. Place the balls on one side of the waxed paper, fold the other side over, and press to flatten the sausage into patties.
Coat a nonstick skillet with cooking spray. Cook the sausage over medium-high heat for 10 minutes, turning halfway. Sausage should cook until the internal temperature reaches 160 degrees Fahrenheit.

Makes 4 servings, two patties per serving






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Member Ratings For This Recipe

  • RICH_IN_NFPA_2


    45 of 52 people found this review helpful
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    Picture shows sausage links rather than sausage patties. I really wish the photos used with Chef Meg's recipes showed the actual results of the recipe instead of a pretty "cookbook" picture. - 1/6/12

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  • ***DEBRA***


    21 of 23 people found this review helpful
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    My DH & I are both alergic to pork. Instead I use equal parts of Ground Chicken Breast & Ground Turkey. Usually I just get 1 pound of each & thoroughly mix them together before adding the seasonings. This ratio makes terrific juicey hamburgers, too. - 2/23/11

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  • OLDLADYBUG

    Very Good
    16 of 17 people found this review helpful
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    I make German sausage by omitting the spices, adding only the ½ t black pepper and 1/2 t of homemade season salt (contains less salt) and 1 T liquid smoke. Ground chicken or turkey tastes like sausage too! Make extra patties and freeze on a cookie sheet. Store in a zip lock bag in the freezer. - 2/23/11

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  • TFR7315


    15 of 21 people found this review helpful
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    Why is it some of the pictures that accompany Megs recipes do not represent the actual recipe? Obviously, the link sausages in the picture are not the result of this recipe. - 1/27/12

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  • VALKYRIA-

    Incredible!
    12 of 12 people found this review helpful
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    I think this is about as good as low sodium sausage gets. I used apple juice, but instead of mixing it in the meat, I added it after it was cooked and it made a yummy apple glaze over the sausage. MMMMM.. (I cheated and used 1/4 tsp sea salt--stil low sodium!) - 8/24/11

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  • I_AM_EEVIE


    11 of 12 people found this review helpful
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    Love the recipe, just wish that the pictures would actually be of the recipe that we are making instead of a picture taken for the cookbook. - 2/9/12

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  • GRANNY2401


    10 of 10 people found this review helpful
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    Very Good. Tweeked a bit with more seasoning (All). Really taste better than commercial brands. Will make again. Used in breakfast burrito. - 6/18/11

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  • SABLENESS

    Very Good
    8 of 8 people found this review helpful
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    I've made it twice; still tweaking the seasoning. I substituted unsweetened applesauce for the liquid, and I really like the consistency and taste. I'd never tried making my own either, and this was really easy. The fun part is mashing the little balls between the wax paper! - 10/8/11

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  • QUEENOFSCHMOOZE

    Incredible!
    7 of 7 people found this review helpful
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    Yum! Almost exactly the same recipe we use... but we use turkey instead of pork for lower fat. And usually a little honey instead of the red pepper flakes. - 6/30/11

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  • ALLIGATORKATE


    6 of 10 people found this review helpful
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    the "picture" is obviously NOT patties- I think I am with Rich on this one. - 2/9/12

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  • REBIRTHDIVA

    Very Good
    5 of 5 people found this review helpful
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    I used 93/7 ground turkey instead of pork, added some fresh garlic, onion powder, and a pinch of salt. And I did a teeny test patty before cooking the entire batch so I could add more seasoning if needed. Also letting it sit in the fridge overnight helps it taste even yummier, if you have time! - 1/12/13

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  • ANNIEBONANIE


    5 of 5 people found this review helpful
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    Substitute turkey or chicken, also add a little garlic and onion powder - 11/12/12

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  • KPETSCH

    Very Good
    5 of 6 people found this review helpful
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    Would definitely make this again. It was spicy enough to not notice the lack of salt. I used apple juice in preparation and liked the flavor a lot. - 7/3/11

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  • TINATC26


    5 of 9 people found this review helpful
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    I've been trying to find recipes that cut the sodium, there's just way too much sodium in everything! This looks easy and yummy! - 2/23/11

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  • S3XYDIVASMOM

    Incredible!
    4 of 4 people found this review helpful
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    This week ground pork was on sale for $1.49 a pound, so this was very economical. Everybody at my house liked it. Commercial sausage makers need to stand up at take note: make a truly low-sodium product available or else many of us will do without or improvise. Thanks Chef Meg for the recipe. - 9/28/12

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  • MARLENETAYLOR


    4 of 4 people found this review helpful
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    I made them for family members one morning. I was watching my calories close that day so I decided not to have any. Boy was I sorry. The family loved them. They now want me to save more of your recipies @ pass them along. - 10/21/11

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  • NITAINMN


    4 of 4 people found this review helpful
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    Wow! never knew how easy it is to make your own sausage...using ground chicken and ground turkey gave us excellent tasting sausages that we froze for future use. ThanX Chef Meg! - 6/19/11

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  • LADYIRIS313

    Very Good
    4 of 4 people found this review helpful
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    This was a nice way to lower the fat. I too mixed 1/2 ground turkey. For us, this needs more spices as I found it bland, but I didn't miss the grease for sure! - 5/31/11

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  • RORYJOJO


    4 of 7 people found this review helpful
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    I am going to give this a whirl with ground venison! Lets hope it works, sounds SO good! - 5/9/11

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  • A-NEW-NURSE

    Very Good
    3 of 3 people found this review helpful
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    I use ground turkey and add an egg for binding. I really liked them but one of my daughters found it too spicy. I will make again but I will tweak the seasoning a bit to make them more kid friendly. - 11/29/12

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  • DPETREY


    3 of 3 people found this review helpful
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    I tried the suggestion of 1/2 ground chicken & 1/2 ground turkey for less calories. I LOVE the recipe, I only found one problem and that is it seemed to be a little dry because it was so lean. I added the two tbls of apple juice to the meat for moisture. Any suggestions for lo cal moisture? - 9/11/11

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  • IAMJOCCO

    Incredible!
    3 of 3 people found this review helpful
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    The apple juice made this great! I added garlic & onion powders (and, sshhh, salt). Very tasty! - 8/10/11

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  • BIGSLINK

    Very Good
    3 of 3 people found this review helpful
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    These are great! The only change I made was substituting 1 tsp of poultry seasoning as recommended. I also cooled them on paper towels and squeezed a little extra fat out... never hurts. :) - 2/23/11

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  • GREASE31

    Incredible!
    2 of 2 people found this review helpful
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    I luv this recipe, it sounds just perfect. - 1/5/13

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  • CAMPERLIVING

    Incredible!
    1 of 1 people found this review helpful
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    My husband loved this and we will continue to use this. - 1/17/13

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