Low Sodium Breakfast Sausage Patties

Adding on to my breakfast foods, I love breakfast sausage. There are a ton of ways to do these, and this is just a start for getting them how you like. I love maple flavored sausage, but I didn't want to add any maple syrup and add sugar to my breakfast, so I stuck with maple extract. Same with the other ingredients. Want lower fat? Use ground turkey. Want spicier, add some more pepper flakes.

You can also change up the shape. Make links, do crumbles to add to egg skillets. There's no rules here.

A little earthy, a little sweet.

75mg per serving, makes 4 servings

Ingredients

• 1lbs ground pork

• 1 tsp ground sage

• 1/2 tsp fennel seed - optionally toasted for extra flavor

• 1/2-1 tsp maple extract

• 1 tsp fresh thyme or 1/2 tsp dried thyme

• 1 clove garlic, minced

• 1/2 tsp ground pepper

• 1/8 tsp cayenne

• 1/8 tsp nutmeg

• 1/8-1/4 tsp red pepper flakes - optional

Directions

1. Heat large skillet on medium-high heat. Combine all the ingredients and work together really well.

2. Shape 2 oz. balls into discs, making them thinner in the middle than the edge to help keep them from shrinking into meatballs.

3. Place 4 patties in the pan and cook 2 minutes, until nice and golden brown. Flip patties over and cook another 2 minutes.

4. Remove from pan and drain on paper towels. Wipe down skillet and cook another 4 patties. Wiping down the skillet after the next batch, continue with any remaining patties.

Enjoy!