Breakfast Sausage

Sometimes you want a classic breakfast flavor and for me, that’s sausage patties. My parents would make on the weekends with eggs and toast. After I went #lowsodium I wanted to recreate this childhood food memory. The recipe below brings all the classic breakfast sausage flavors with none of the salt.

While I usually grind my own pork, you can easily purchase from the store. Formed into two ounces, these freeze super easy raw or cooked and are a quick way to start the day.

Ingredients:

• 1 pound ground pork
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon ground paprika
• 1/4 teaspoon ground nutmeg
• 2 garlic cloves, finely grated
• 1 1/2 teaspoons packed light brown sugar
• 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon high heat oil, like avocado

Directions:

• Combine all ingredients into a bowl and give a good mix not overworking the meat but ensuring the spices are evenly distributed.
• Cover and place in the fridge overnight.
• The next day, take a small amount of the mixture and cook either in a cast iron pan or the microwave in a pinch. Adjust seasoning, if needed.
• Take approximately two ounces of the final mixture and roll into balls. Place into a freezer bag if not cooking right away.
• In a cast iron skillet over medium heat, add oil. Working in batches, if needed, place three to four balls into the hot pan, pressing down to flatten into a patty.
• Cook two to three minutes on each side until golden brown and meat is cooked to 180F degrees.

NOTE: if cooking from frozen, allow the balls to thaw or when cooking, add a few tablespoons of water to start and cover the pan to help them steam while finishing them to golden brown, taking about twice as long to cook.

Salt Swaps:

• Store bought breakfast sausage not only may contain more fat and calories, but is usually loaded with added salt. This recipe uses about half as much as most pre-packed cooked, or raw, breakfast sausage.