Low-Sodium Breakfast Sausage

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Low-Sodium Breakfast Sausage

4.2 of 5 (66)
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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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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

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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  • 57 of 77 people found this review helpful
    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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  • 28 of 30 people found this review helpful
    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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  • Very Good
    25 of 27 people found this review helpful
    I make German sausage by omitting the spices, adding only the 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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  • 21 of 34 people found this review helpful
    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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  • Very Good
    16 of 16 people found this review helpful
    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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