My Breakfast Sausage Recipe
 

Well; If many of you are like me in that you LOVE breakfast sausage but want to leave out the sugar and SALT...here's a recipe that will be EASY...and YUMMY:
I backed out the salt and sugar...and adjusted the values as such:

BREAKFAST SAUSAGE

Ingredients

2 teaspoons dried sage
MAKING SALT FREE (was 2 teaspoons salt, I use NONE)
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
MAKING SUGAR FREE: (was 1 tablespoon brown sugar, I use NONE))
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork


Directions
1 In a small, bowl, combine the sage, (salt), ground black pepper, marjoram, (brown sugar),
crushed red pepper and cloves. Mix well.
2 Place the pork in a large bowl and add the mixed spices to it. Mix well with your
hands and form into patties.
3 Saute the patties in a large skillet over medium high heat for 5 minutes per side,
or until internal pork temperature reaches 160 degrees F (70 degrees C).

Makes 6 servings


Nutrition :
Servings Per Recipe: 6
amount per serving : Per 5.3 Oz pattie

Calories 374 (was 409 with sugar)
Protein 25.6g
Total Fat 32.2g
Sodium ZERO (was 861mg)
Cholesterol 109mg
Carbohydrates .5g (was 2.7 but backed out sugar)
Fiber 0.3g
*****************
Get the ground pork at the butcher counter in the grocery store...tell them it is for breakfast sausage.
********************

ENJOY!!!!!!!!
Best to all;
Jake

Jake you are too late :daze:

Just kidding

I made some sausage this morning and was looking for a recipe

I am keeping a copy of this one for my files

Thanks Jake,
I stopped eating the sausage because of the sugar. So excited to try to make my own.
Thanks again :wave:

Jake,

The German statesman, Otto von Bismarck, is supposed to have said, "Laws are like sausages. It's better not to see either of them being made."

I LOVE sausages, and I eat them, even though I think of this quote each time.

Now, thanks to you, I can make my own and know exactly what is in them.

Thank you heaps and links! :hyper:

This sounds excellent... I can't wait to try it.

I've been living the last six years in a country where they believe sausage should have little meat and no seasoning.

I am not a fan of the great English 'banger'!

It is great to have a food , like breakfast sausage, where YOU control what is in it. You can experiment...I like some extra spices in mine...like red pepper...to give it a bit of a "bite" to it!

Also nice to know that there is no sugar, salt etc...

ENJOY!!!!!!!

Best to all;
Jake

Fabulous!!
 

I had stopped eating sausage too and have been quite unhappy with the breakfast choices I do have, lately, so this is like a goldmine for me. lol thanks!

Hey, buy your pork in bulk when it is on sale. Like a whole loin.

And then grind it yourself. You control what trimmings go in, or out, and how much fat you want to include.

We started by grinding our own beef, and have now branched out to grinding our own pork. Mainly for making meat loaves, but I am going to try your sausage recipe tomorrow.

Thank you!

Hi all im new to this forum so i hope this gets where its suppose to. Im starting the low carb lifestyle again and i just have to say this breakfast sausage recipe is great. I dont always have time to cook in the mornings does anyone have a low carb recipe for cereals or something similar?

You should start a journal,it would be easier to communicate with you.
Below is the link to breakfast recipes.
Have fun with it.
Pene
http://www.lowcarb.ca/recipes/breakfast.html

start a journal?? how what and where .. and Pene ty for the link excellent

Hi. :wave: We have a whole forum that lists the breakfast recipes people have posted here.

Details for starting a journal are in the Introductions forum.

Enjoy!

Add a bit of maple extract and splenda and you would never tell them apart from store made maple breakfast links.

Brobin

DaVinci has a maple flavored SF syrup out that is wonderful. I use it for hot oatmeal. It would be excellent in breakfast sausage as well.

maple?

excellent idea...

Looks awesome! Will have to try this one!

I always add a bit of crushed fennel to mine. Yummmmmm