Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 147.7
Total Fat 11.1 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 37.5 mg
Sodium 36.0 mg
Potassium 9.7 mg
Total Carbohydrate 0.6 g
Dietary Fiber 0.2 g
Sugars 0.1 g
Protein 10.1 g
Vitamin A 2.1 %
Vitamin B-12 0.0 %
Vitamin B-6 0.4 %
Vitamin C 0.5 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 1.6 %
Copper 0.3 %
Folate 0.2 %
Iron 3.8 %
Magnesium 0.4 %
Manganese 1.7 %
Niacin 0.2 %
Pantothenic Acid 0.0 %
Phosphorus 0.2 %
Riboflavin 0.2 %
Selenium 0.1 %
Thiamin 0.1 %
Zinc 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low-Sodium Breakfast Sausage

View the full Low-Sodium Breakfast Sausage Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low-Sodium Breakfast Sausage

145 calories of 80/20 ground pork, fresh, smithfields, (2 oz)

1 calories of Pepper, red or cayenne, (0.13 tsp)

1 calories of Pepper, black, (0.13 tsp)

1 calories of Vegetable Stock, back to basics, (0.03 cup)

1 calories of Thyme, ground, (0.13 tsp)

0 calories of Sage, ground, (0.06 tsp)

Nutrition & Calorie Comments  

I did modify the recipe to use ground turkey and I had no stock so I used maple syrup (adds a few extra calories but the turkey was less than pork) ~ turned out delicious. Hubby approved makes it a 5 star. I also mixed the ingredients the night before to blend the spices throughout the meat. Submitted by:

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I understand it's 1/10th the sodium but I need to know it to count it. What's the sodium per serving please? Submitted by:

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It needs salt, enough to bring out the flavor. Submitted by:

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I made a mistake by doubling the red pepper flakes so it was a wee bit too strong for me. This is something I will make a point of making to keep on hand. Purchase ground pork from farmers market to use to make this. Excellent! Being on a salt limit, this came as a blessing! Submitted by:

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Very good! I like that I can control the amount of sodium in this recipe. Thanks. Submitted by:

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Tried this for the first time. I really liked it just need to tone down the heat a bit for myself and my husband. My husband who loves salt even said it wasn't bad besides the heat and for him just needs a touch bit more salt but said he could get use to it. Submitted by:

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I love the sausage patties. Always looking for low sodium foods! Submitted by:

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I made these for my mom for mothers day brunch (she has high blood pressure and is on a strict low sodium diet) and she LOVED them. I will probably tweak them to my taste in the future however i was really pleased with how they turned out. Submitted by:

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Really enjoyed. Thinking of adding just a bit of Salt Sense next time. Also love the Maple Syrup idea I read about. Submitted by:

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I make a double batch of this every 2 months. I make it into meatball size balls, flatten, freeze on a baking sheet, bag 4 to a bag for our very own sausage and egg English muffins on Sunday mornings.; served with wasabi mayo, they are delicious. No one knows they are saltfree! Submitted by:

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Making sodium reduced sausage is one of my current goals - with DHs blood pressure in mind. Thank you for putting this out, Coach Meg! Will review and rate after making it. Submitted by:

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So glad to find this easy recipe for breakfast sausage. I've avoided sausage (and therefore Sausage Gravy and Biscuits), since being put on a low sodium diet. I also found No Sodium Baking Powder, so I can enjoy biscuits now too. Submitted by:

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Reviews suggested adding a little salt, onion and garlic powder. Submitted by:

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Sparkpeople - why are you handing out misinformation?

11.1 grams of fat translates to over 99 calories of fat. 2/3 of the 147.7 calories are from FAT! Why go there?
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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! Submitted by:

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Gonna try hope it flavorful enough for me to forget that there's no salt in it we will see.. Submitted by:

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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. Submitted by:

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too much pepper for our tastes - I cut both the black and red to 1/4 tsp each. I also added 1/4 tsp of seasalt to - still a whole lot less sodium than prepared sausage (1/4 tsp seasalt is 400 mg so raises 136 mg/svg - not bad). I also used frozen apple juice concentrate for the liquid - nice! Submitted by:

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Recipe sounds great, to cut the fat more, I'm going to use ground chicken, along with the pork, about half and half, apple juice, and a pinch of salt. (recipe say's low sodium, not no sodium. IJS Submitted by:

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Really good. A lo-cal sausage, easy to make, and no bad chemicals. What more could you ask for? I doubled the thyme and sage and dropped the red pepper flakes. My family liked which was a pleasant surprise. Will make again. Didn't miss the salt at all. Submitted by:

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My daughter-in-law and niece are allergic to sausage. I'm going to try this and see how it works. I'm always looking for lower sodium food.
I'm with the others who wish pictures were actual results of the foods prepared by Chef Meg.
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We used 90/10 ground pork sausage and I halved the red pepper flakes. Good for breakfast and helps reduce my daily sodium! Submitted by:

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