Recipes | Breakfast

Breakfast Sausage Patties Certified Low FODMAP by Monash University

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Sausages Come in Many Shapes and Sizes

They are not always stuffed into casings forming the classic “hot dog” shape. Breakfast Sausage is usually patty-style and this means that they are no more difficult to make than a hamburger. Never thought you could make sausages? Yes, you can! And they can be low FODMAP, too. In fact, these are one of the many exclusive Monash University Certified Low FODMAP recipes that you will find at FODMAP Everyday. These Breakfast Sausage Patties combine ground pork with all the expected sausage flavors like sage, thyme and fennel.

Monash University Certified Pork Breakfast Sausage - Low FODMAP
Patty-style breakfast sausages are as easy to make as hamburgers and are a welcomed change from bacon.
Don’t Leave the Fennel Seed Out

It is that iconic, faintly licorice-y flavor in sausage that really makes a difference. The brown sugar lends sweetness and encourages a nice caramelizing when they hit the pan and the red pepper flakes balance it all out. Crushing the fennel seeds can be a challenge as they tend to roll around your work surface. Sometimes we chop them – gently so they don’t fly around – and sometimes we use the broad side of a heavy chef’s knife to crush them. Our favorite is our mortar and pestle – your choice.

Monash University Certified Low FODMAP Pork Breakfast Sausage- Low FODMAP

Low FODMAP Breakfast Pork Sausage Patties

“One serve of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™."

These breakfast sausages are as easy to make as mini burgers! The freeze well, too.

Makes 8 patties, serving size 1 patty

Ingredients:

  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon (2 g) finely chopped fresh sage or 1 teaspoon rubbed (ground) sage
  • 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
  • 11/4 teaspoons kosher salt
  • 1 teaspoon crushed fennel seeds
  • ½ teaspoon chilli powder (ground red serrano chilli)
  • ¼ teaspoon paprika 
  • Freshly ground black pepper
  • 1 pound (455 g) ground pork

Preparation:

  1. Place brown sugar, sage, thyme, salt, fennel seeds, chilli and paprika in a medium sized mixing bowl. Add a generous amount of black pepper. Use your fingers to rub the mixture together to make sure all the herbs and spices are well mixed. Add the pork and mix everything together well. (This mixture can be made the night ahead, if you are planning a big morning. Just cover the bowl with plastic wrap).
  2. Use a 1/4-cup (60 ml) measuring cup or similar sized ice cream scoop to create patties, flattened to about 1/4-inch (6 mm) thick. They will expand in thickness upon cooking.
  3. Heat a cast iron or heavy skillet over medium-high heat. Cook patties for about 2 to 3 minutes or until golden brown on bottom, flip and cook second side until golden. The patties should be cooked through.
  4. Sausages are ready to serve. They may also be frozen: cool first, stack in single layers separated by parchment paper in an airtight container and freeze for up to 1 month. You can heat them stovetop in a pan or in the microwave.

Tips

  • Want a lighter version? Use half ground turkey and half ground pork. You still need a good quantity of pork to get that sausage taste and texture.
  • We like these made with either smoked paprika or sweet paprika.

Courses Breakfast

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