Low-Sodium Breakfast Sausage
(96)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
8 ounces lean (80% lean/20% fat) fresh ground pork2 tablespoons chicken or vegetable Stock or apple juice1/2 teaspoon thyme, dried1/4 teaspoon sage, dried1/2 teaspoon black pepper1/2 teaspoon red pepper flakes
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
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • RICH_IN_NFPA_2
     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
  • ***DEBRA***
     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
  • OLDLADYBUG
     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
  • TFR7315
     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
  • SABLENESS
     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
  • GRANNY2401
     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
  • VALKYRIA-
     I think this is about as good as low sodium sausage gets. I used maple syrup instead of stock (I cheated and used 1/4 tsp sea salt--stil low sodium!) - 8/24/11
  • REBIRTHDIVA
     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
  • I_AM_EEVIE
     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
  • QUEENOFSCHMOOZE
     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
  • KPETSCHE
     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
  • S3XYDIVASMOM
     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
  • TINATC26
     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
  • ANNIEBONANIE
     Substitute turkey or chicken, also add a little garlic and onion powder - 11/12/12
  • CD3962673
     the "picture" is obviously NOT patties- I think I am with Rich on this one. - 2/9/12
  • CRAZYMOMMA_T
     I am going to give this a whirl with ground venison! Lets hope it works, sounds SO good! - 5/9/11
  • MARLENETAYLOR
     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
  • NITAINMN
     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
  • LADYIRIS313
     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
  • CD12831991
     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
  • DPETREY
     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
  • IAMJOCCO
     The apple juice made this great! I added garlic & onion powders (and, sshhh, salt). Very tasty! - 8/10/11
  • GREASE31
     I luv this recipe, it sounds just perfect. - 1/5/13
  • BIGSLINK
     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
  • CAMPERLIVING
     My husband loved this and we will continue to use this. - 1/17/13



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