Creative Culinary Solutions

Low-Sodium Breakfast Sausage

Love your breakfast sausage but can’t handle all the sodium? Try this lower sodium version!

5/20

minutes

minutes

Ingredients

16 oz (450 g) of lean fresh ground pork
4 tbsp (60 mL) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
1 tsp (5 mL) of dried thyme
1/2 tsp (2.5 mL) of dried sage
1 tsp (5 mL) of black pepper
1 tsp (5 mL) of red pepper flakes

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 16 equal portions (about one tbsp 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 °F. Makes 8 servings, two patties per serving.

16 oz (450 g) of lean fresh ground pork
4 tbsp (60 mL) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
1 tsp (5 mL) of dried thyme
1/2 tsp (2.5 mL) of dried sage
1 tsp (5 mL) of black pepper
1 tsp (5 mL) of red pepper flakes