Low FODMAP Breakfast Pork Sausage Patties
These breakfast sausages are as easy to make as mini burgers! The freeze well, too.
Makes 8 patties, serving size 1 patty
- 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
- 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).
- 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.
- 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.
- 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.