Low Sodium Sausage Recipe (No Salt Added)
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Jump to RecipeThis low sodium sausage recipe is a tasty and flavorful breakfast recipe without added salt! Ground pork is mixed with maple syrup, herbs, and spices for tasty homemade patties that cook up in less than 10 minutes.
These tasty no-salt-added sausage patties are a fantastic addition to your breakfast or brunch. I love serving these up with low sodium scrambled eggs & tasty salt free hash brown potatoes.
You can still enjoy sausage on a low-sodium diet, as long as you make some simple ingredient swaps. These tasty breakfast sausage patties are a little sweet, a little savory, and taste fantastic. They are a delicious no-salt-added alternative to traditional breakfast sausage – and a great recipe for a low sodium lifestyle.
Start by mixing ground pork with herbs and spices, form into patties, and cook for 10 minutes. I love making my own sausage, as I can add great flavor by using a homemade spice mixture. I love serving these up with a traditional breakfast of eggs and toast and a drizzle of maple syrup on my sausage(yum!). It’s a fantastic weekend brunch, especially if you are cooking for family or guests.
This Low Sodium Sausage Patties Recipe Is
- Juicy
- Savory
- Flavorful
- Herby
- Made without Salt
- A Fantastic Low Sodium Breakfast Idea
Low Sodium Brunch Recipes Everyone Will Love
These no-salt-added sausage patties are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal, without added salt.
These clow sodium sausages are also great for having company over for a holiday brunch as well. Ready in under 20 minutes, these sausages are simple to get on the table, and they will go fast!
Browse all our low sodium breakfast and brunch recipes here. A simple and salt-free healthy meal will be ready in no time.
Ingredients for This Low Sodium Sausage Recipe
See the recipe card below for a full list of instructions and ingredient amounts!
- Lean Ground Pork – I used a ground pork with no added salt or preservatives, and it came to 65 mg of sodium per 4 ounce serving (for ~4 patties). Like any meat, I try to buy meat that has a nutritional label (rather than the unlabeled generic grocery store packaging) so I can tell the exact ingredients and amount of sodium in the meat. You could also make this recipe with the same amount of ground chicken or lean ground turkey.
- Maple syrup: for the perfect hint of sweetness! I recommend using a pure maple syrup or brown sugar in this recipe. Make sure you use pure maple syrup which has just 5mg of sodium per serving, and not ‘pancake syrup’ which can contain additives and preservatives.
- Garlic Powder
- Onion Powder
- Low Sodium Worcestershire Sauce: for that unbelievably tangy umami flavor that bring the classic taste to these burgers! I love using this low sodium Worcestershire sauce in lieu of salt, at only 45mg sodium per serving, a little goes a long way on flavor.
- Ground Sage – for a wonderful herby flavor, I love adding sage to sausage!
- Black Pepper
- Dried Rosemary – I liked the extra herby flavor of rosemary, but you can use ground fennel seed or Italian seasoning too, for a more homemade Italian sausage vibe.
- Red Pepper Flakes – optional, if you like a little heat! Or you can use cayenne pepper. I added them in my sausage patties and it was just the right amount of spice, highly recommend.
How To Make This Recipe
- In a large bowl, add all ingredients: ground pork, maple syrup, Worcestershire sauce, onion powder, garlic powder, sage and rosemary, and chili flakes if using. Mix well to combine.
- Heat a cast iron pan (or nonstick skillet) over medium heat. If you are using a regular pan (not non-stock) you can add a little olive oil or cooking spray if desired.
- Form the ground sausage mixture into 1-inch balls, about the size of a golf ball. Press them gently into patties. You should make between 12-15 patties (I made 14) depending on the size.
- Add the patties in a single layer to the cast iron pan, and cook for 4 minutes on each side until the patties begin to brown. Patties will be done when they reach an internal temperature of 145 degrees Fahrenheit.
- Serve hot, and store leftovers in an airtight container for up to 3 days.
Serve this Low Sodium Sausage Recipe With
- Low Sodium Pancakes
- Low Sodium Scrambled Eggs
- Easy Low Sodium Waffles
- Low Sodium Grits
- Low Sodium Baking Powder Biscuits
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If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Sausage Patties
Equipment
- Mixing Bowl
- Cast Iron Skillet or Non-Stick Pan
Ingredients
- 1 lb no-salt-added ground pork
- 1 tablespoon maple syrup
- 1 tablespoon low sodium Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground sage
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes optional
Instructions
- In a mixing bowl, add all ingredients: ground pork, maple syrup, Worcestershire sauce, onion powder, garlic powder, sage and rosemary, and chili flakes if using. Mix well to combine.
- Heat a cast iron pan over medium heat.
- Form the ground pork into 1-inch balls, about the size of a gold ball. Press them gently into patties. You should make between 12-15 patties (I made 14) depending on the size.
- Add the patties to the cast iron pan, and cook for 4 minutes on each side until the patties begin to brown. Patties will be done when they reach an internal temperature of 145 degrees Fahrenheit.
- Serve hot, and store leftovers in an airtight container for up to 3 days.
Notes
Serving Size
The full recipe above made 14 sausage patties, so the nutritional information above is for 1 patty, assuming you made 14 of them as I did. It work out to roughly ~35mg of sodium per patty, but may differ depending on the ingredients you use.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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I love this healthier way to make breakfast
Sounds great. Can you freeze the sausage before you cook it? To use in future recipes. Thanks.
Hi Lori – I actually froze the sausage after I cooked it, while it was in the patties. Then I defrosted and reheated them later, and they turned out great! I haven’t tested freezing it before cooking, but if you do please let me know how it turns out.
Thanks, Kelly
The flavor is great but they are SO dry, they taste like flavored sawdust. Do you think the grind on the pork is too fine? Maybe a course grind would work out better.
Kelly
Hi Kelly (from another Kelly!) – I’m sorry to hear yours turned out dry, maybe you used a leaner pork than I did. Next time a courser grind may help, or adding a little more oil to the pan could help add moisture to the sausages. Or I would recommend adding an extra egg in the sausage mix. That may help the patties stick together a bit more.
I’m glad the flavor turned out though – if you use more oil or an extra egg, please let us know how it turns out.
– Kelly