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  • Writer's pictureDonna

Savory Sage Breakfast Sausage

Savory sage and herb breakfast sausage that is sodium free, low in fat, high in protein, and goes great on an English muffin, with or without the egg.

There are a few things we miss since switching to a low sodium diet and having a tasty, warm breakfast is one of them. Bacon or sausage with eggs are a house favorite; however, finding a low sodium option for either of them can be difficult. Sometimes comfort food like eggs and sausage are just what you need. This recipe let's us have that comfort without all the salt and fat. It did take a few trials to get it flavored to our liking though.

Savory Sage Breakfast Sausage


  • 1 lb 90% lean ground pork

  • 5 tbsp dried sage (adjust to your taste)

  • ½ tsp ground thyme

  • 1 tsp ground black pepper

  • 1 tsp onion powder

  • 1 tsp red pepper flakes (optional)

  • ¼ tsp ground mustard

  • small pinch of dried basil


  1. In a large bowl, mix all ingredients thoroughly. I do this by hand as I find it blends the spices better than using a spoon.

  2. Cover bowl with plastic wrap and put in refrigerator for ~24 hours so that flavors can develop.

  3. Form into patties that are roughly 3 oz in weight. You can also divide the meat into small bags and freeze them for easy use later.

  4. Heat large skillet pan over medium heat and slowly cook the patties, a few at a time, until cooked through and the outside is nicely browned. These are also great grilled. Hint: If you cover the pan with a lid for the first few minutes of cooking, you can hold a little more moisture in the meat. Using meat that has a higher fat content will also deliver more moisture.

Serve on a warm, toasted English muffin and top with an egg... hello morning! You can also skip the patty step and brown all the meat for use in other breakfast dishes, like an egg bake casserole, or use it in homemade stuffing.

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