Making your own homemade breakfast sausage patties means you can skip the added sugars but still get all the great flavor!
After years of declaring that I didn’t really like breakfast sausages, I seem to be turning into quite an aficionado. Whereas I used to find the slightly sweet flavour rather off-putting, I’ve come to find that my tastes have changed and I quite like it now. I would even go so far as to say I crave it at times. Perhaps it helps that we have choices beyond the Jimmy Dean’s of the world now and that I’ve tasted much higher quality sausages lately, both from the store and in unique restaurants and cafes. When the flavour of the pork and other spices isn’t masked by distasteful additives
I’ve taken a particular liking to maple breakfast sausages lately. Maybe it’s the Canadian in me, but maple-flavoured things are a serious weakness. My whole family loves both the sausage links and patties from Jones Dairy Farm, which are gluten-free and don’t contain the soy, dextrose, BHT & BHA that other brands use. Their maple sausages are somewhat addicting, actually and I could easily eat too many in one sitting. My kids would be perfectly happy to make a full breakfast (or lunch, or dinner) out of those sausages!
But as I love to experiment in the kitchen, I had to try my hand at making a sugar-free low carb maple breakfast sausage. And although I do own a sausage maker, I decided to simplify and form them into patties so that anyone can make them. If you have the time, these are pretty easy to mix up and make a fun breakfast option. And if you don’t have the time, the all-natural, gluten-free sausage patties from Jones Dairy Farm are a really great option.
Please see my low carb Maple Sage Breakfast Sausages on Swerve Sweetener.
Serves 4. Food energy: 257kcal; Saturated fatty acids: 7.31g; Total fat: 17.79g; Calories from fat: 160; Cholesterol: 65mg; Carbohydrate: 0.34g; Total dietary fiber: 0.51g; Protein: 17.65g; Sodium: 647mg
Amanda says
Looks like a great breakfast!!!
janet says
Sounds very tasty. I have a lot of sage in the garden. I think I’ll give this a try. I have a good butternut soup recipe that uses sage and sausage. This may work in it too!
Nikki says
These look delish! Will have to try them soon!
Anna Bressler says
lots of great pics but I don’t see a recipe…
Carolyn says
Click the link for the recipe on Swerve Sweetener.
Helene says
Délicieuse
Cannot find it anymore on link
Please send it to me-
Christine says
I’m not seeing a recipe anywhere on this page. I see a link for another recipe (or maybe it’s the original). I clicked on a link to get to this page for a recipe, so hoping that I wasn’t brought here to click on yet, another link to get to the actual recipe. I think your dish sounds delicious, I just wish I could find where the actual recipe is located.
Carolyn says
I know, they are having trouble with the site so they are working on it!
Lisa says
There is no recipe!!! If you could list it here in the comments that would at least help out a little!! Please and Thank You!!
Denise says
I’m not seeing it anymore I seen it for a minute and then it’s gone
Carolyn says
Huh, maybe Swerve is having issues with their website?
Patricia Von Bank says
Ladies when you click on the link to Swerve go to the search menu and type in Maple Sausage
You’ll be able to find it.
Robyn says
This recipe sounds wonderful! Thanks for sharing!
Maple Sage Breakfast Sausage Patties
Ingredients
1 lb ground pork
2 tbsp chopped fresh sage
2 tbsp granular Swerve Sweetener 1 tsp maple extract
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/8 tsp cayenne
Instructions
In a large bowl, combine pork, sage, Swerve, maple, salt, pepper, garlic powder and cayenne. Use hands to mix thoroughly. Form into 8 even patties and flatten to about 1 inch thick.
Add a little oil or butter to a large skillet over medium heat. Add patties and cook about 3 to 4 minutes per side, until an instant read thermometer inserted in the center reaches 145F.
Makes about 4 servings.
gill says
I make these minus the maple syrup and swerve
they are fabulous.
For a teatime spicy treat I add chilli flakes.
Ángel Gabriel says
Do I have to used the Maple Syrup or this is option?
Carolyn says
It’s maple flavouring and it’s entirely optional.