This delicious homemade sausage is scented with sage and has a subtle red pepper kick. Welcome back to breakfast, low sodium dieters!
Serves 8.
SODIUM CONTENT: 72 mg per serving
INGREDIENTS
2 lbs. ground pork
1 egg
2 t. brown sugar
2 1/2 t. ground sage
1 t. dried marjoram
3/4 t. dried red pepper flakes
1/2 t. freshly ground black pepper
1/4 t. ground rosemary
DIRECTIONS
Combine ingredients in a large bowl and mix well using a fork or your hands. Form mixture into sixteen round (2- to 3-inch) patties. Heat griddle or skillet over medium and brown patties on both sides, about 5 minutes per side. Lower heat to medium-low or even low if they seem to be burning. Drain on paper towels before serving.
Your sausage recipe sounds delicious, but I am a little confused. It says it is Salt Free Homemade Sausage Patties, but underneath the picture it states there is 95.6 mg sodium content—????
this sounds great my husband has CHF and this will be great to try He loves spicy I may add a few more pepper flakes . thanks
You’re welcome, Roberta! Enjoy.
There is naturally occurring salt in any meat or fish.
The salt comes from the egg. Look it up, egg white has about 150mg sodium.
Large eggs actually have around 65mg of sodium per egg, the remainder of the sodium actually comes from the meat
Most all foods have some sodium in them. Eggs for example have about 50 mg sodium per egg. There is a small amount of sodium in the meat itself. So Salt free does not always mean that it is totally sodium free. Information and research is the best defense against higher sodium levels
Salt free does not mean sodium free. Nearly every food has sodium in it naturally which is why there is still sodium in the sausages even though there is no added salt.
I take it to mean no added salt. Its likely the ingredients have sodium in them and there is very little you can do about that. These are still pretty low when you consider a regular pattie would be 100′s of mg of sodium.
naturally occurring sodium in the food, primarily the pork, I’m guessing.
Sodium occurs naturally in most foods. 95.6 sounds about right for a couple of pieces of sausage. This recipe has no salt added.
The pork and egg have a sodium content not salt. Sodium is naturally occurring. Salt is Sodium Chloride, No salt means nothing added beyond what nature gave it.
Hi Nancy,
The recipe is salt free but there is naturally occurring sodium in all of the ingredients.
Hope this helps!
OMG, after trying 4 different breakfast sausage recipes, I found this one. It is the best and only one I will ever us.
My husband who has chf though he was never going to have breakfast sausage again.
Thanks the keep up with all the great recipes
WOW! Thanks so much for writing that, Stacy! Totally made my day. Glad to hear you’re enjoying this recipe so much; hope you find others to enjoy too! Wishing you all the very best, Christy
This looks tasty and easy. I can’t wait to try this vegitarian style. This might even be good with TVP. Most so called “easy” recipes are anything but.
Yes, I totally agree, Jason – easy is never quite that, huh? LOL Let me know if you have success with the TVP version. I’d love to share a vegan version with my sausage loving (now vegan) family!! Wishing you the best! Christy
Can’t wait to try this! I am new to low salt cooking (husband recently diagnosed with high blood pressure) and thought it meant good-bye to sausage, even the “healthy” poultry variety. But decided to look around for alternatives and found this and your wonderful site. I’ll be back!
Hey Blair! Wonderful!! So glad to help. Enjoy!
I just made this, taste wonderful. Thank you. We’re having it on pizza.
Awesome Ruth! Thanks so much for letting me know. Enjoy!
Great flavor! Works well to freeze into patties individually wrapped to pull out when needed. Thank you.
You’re so welcome, Jen! Glad you’re enjoying them. Thanks so much for the heads-up re: freezing. Great tip!
Best wishes,
Christy
Thanks for this recipe! Easy to mix up, freezes well and tastes good.
You’re so welcome, Sheryl! Glad you’re enjoying it. Best wishes to you, Christy
Thank you Christy, my daughter was just diagnosed with Meniere’s and you site has been so informational and helpful to me. She is visiting from Sydney and I was able to make this sausage for breakfast this morning. It was great everyone happily ate it, even Baby Girl (18 months)!!!!
Hi Dana! Wonderful to hear!! I’m thrilled knowing the site and recipes are proving so helpful. Enjoy the visit! Best wishes to you all, Christy
I am 72. I was diagnosed with endolymphatic hydrops (Meniere’s is one variety of this) at 27. All these years I’ve been looking for low sodium foods & recipes. I need protein in my breakfast, but now can’t eat dairy foods, so the yogurt I’ve been eating for many years is out. This looks like a great solution!
Hope you enjoy it, Ruth! Best wishes, Christy
Going to try will let you know!
Tk u
You’re welcome, Tina! Hope you enjoy!
My father has CHF so I’ve been doing the low sodium thing for several years now. I’ve made my own sausage before without adding salt using ground turkey. All the ground pork I find in the market has added sodium. The butcher gave me some reason they can’t grind pork for me with the grinder they have at the store. Where do you find yours? Thanks. Oh and I found I can make good bread in the bread maker without adding salt if I alter the ingredients. Bread usually has a lot of sodium – especially when you need to stick to 1500 mg a day. If anyone wants those adjustments let me know.
Hi Vickie! I haven’t made this recipe in years, but in the past I purchased ground pork at our local supermarket. It has some naturally occurring sodium, but much less than any with added salt or preservatives. I’d suggest trying another store if possible – or seeing if there’s a local butcher shop. Best of luck to you! Christy
Vickie, I would LOVE to know the ingredient adjustments for your no-salt-added bread made in a bread machine. My father is on dialysis and I would be thrilled to be able to set him up with the ability to easily make his own tasty low-sodium bread! Thanks so much in advance!
would love the no salt recipe thanks
I would love to have your adjustment for the no salt bread. I find that the bread is too heavy and doesn’t have much taste.
Yes Vickie, I would love to have your adjustments for bread. I do have one recipe I use, but am always looking for a better one.
Vickie I would love know your recipe for making bread with no added salt.
I can’t wait to try this and many other recipes on your page! I was recently (like 4 days ago) diagnosed with pseudotumor cerebri and I’m really struggling with the no-salt/low sodium thing….this makes me feel much better just the thought of having sausage again!
Hi Chrissy! Welcome! So sorry to hear you’re struggling; hope you find some recipes you enjoy on the site. Best of luck to you! Christy
Can these be frozen and reheated after making them?
Hi Elaine – yes, they can!
Tried this last night…EXCELLENT! That is all!
WOOHOO! Great to hear, Mike!
To vicki..would like your adjustment to home made bread…Thank You!!!
Limiting pork and allergic to turkey, have you tried this with ground chicken?
Hi Julie! I haven’t but would imagine it’d be tasty w chicken too! You could add some additional seasoning, like a Bell’s salt-free poultry blend, or swap out altogether. You could also mince up some apple and add to the mix. Mmmm!! Best of luck to you, Christy
Can you make this without the brown sugar? I just don’t use it for anything else so if I buy a bag it will go to waste.
Also, I tried another recipe with 1 pound pork and 1 pound ground turkey (less fat and calories), would that be ok? How about the egg, is it there just to bind the ingredients or for taste?
Hi Dave!
You can use another sweetener for the brown sugar, or – if you have molasses, you can use regular white sugar and add just a drop of molasses for flavor. Feel free to improvise using a combination of meats until you find what works best for you. And yes, the egg acts as a binder. Hope this helps!
Best wishes to you.
Christy
When you say dried marjoram, do you mean ground, or leaves?
Hi Brenda – honestly, either will work, though the ground will pack more marjoram punch. Hope this helps! Really hope you enjoy the sausage!! Best wishes, Christy
Here in the States we don’t use eggs to bind sausage. If you mix the sausage by hand, work it until the meat becomes very sticky. I don’t know the chemistry involved, but when the meat becomes very sticky, the sausage patties hold together very well. This will let you omit the egg and drop the sodium level way down. This is how I make my own sausage, and I’ve never had my patties fall apart in the pan or the freezer.
If you’re going to use the sausage right away, fresh leaves would be fine. If you’re going to freeze it for awhile, dry would be better. Christy’s absolutely correct that dry will give you more flavor. Drying herbs gets rid of the water, but doesn’t affect the flavorful plant oils. You get more flavor because the oils are concentrated in dried herbs.
Hello, great recipe. I have a question. Does the unit (t) represent teaspoons or tablespoons? Also, I use 1 pound ground pork. Will the recipe work by using half the quantity of ingredients? Thanks
Hey Hoss! The small (t) represents teaspoon and the big (T) tablespoon. You can definitely half the ingredients and proceed successfully. Best of luck to you!