Recipes | Breakfast

Low FODMAP Breakfast Sausage Patties


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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.

These Breakfast Sausage Patties combine ground pork with all the expected sausage flavors like sage, thyme and fennel.

Low FODMAP Pork Breakfast Sausage
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.

For a pork chop dish you might like, check out our low FODMAP brined version.

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Low FODMAP Pork Breakfast Sausage- Low FODMAP
4 from 17 votes

Low FODMAP Breakfast Pork Sausage Patties

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

Low FODMAP Serving Size Info: Makes 8 patties; serving size 1 patty

Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Dédé Wilson


  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon 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, such as ground red serrano chilli
  • ¼ teaspoon paprika 
  • Freshly ground black pepper
  • 1 pound (455 g) ground pork


  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.



  • 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.

Course: Breakfast, brunch
Cuisine: American


Calories: 155kcal | Carbohydrates: 2g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 831mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.5mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.