All the flavors you love about breakfast sausage without wheat, gluten, or FODMAPs. These recipes for Gluten Free Breakfast Sausage give you the confidence that your breakfast sausage does not contain gluten. The best part is you get to adjust the flavors to your preferences.
If you love a little sweet with your breakfast sausage, try the maple sausage recipe. Try the hot sausage recipe to add a little heat to your breakfast sausage. Are you a loyalist at heart - go for the classic recipe with all the traditional flavors you love without the artificial ingredients you don't.
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Why You'll Love These Recipes
- Know EXACTLY what the ingredients are!
- Easily customize for the flavor you want.
- Gluten Free, Low FODMAP, and Dairy Free.
Ingredients for Classic Version
- Ground Pork - this is the main ingredient in all three of the breakfast pork sausage versions.
- Salt - not too much but differently an essential ingredient
- Dried Parsley - a little bit of green
- Poultry Seasoning - hints of sage with a deeper flavor profile
- Ground Black Pepper - classic pepper
- Dried Thyme - traditional sausage spice
- Crushed Red Pepper - just a bit of spice
- Ground Coriander - another great spice
- Accent Flavor Enhance or Sour Salt - brings it all together without adding more salt.
Ingredients for Maple Version
- Ground Pork - use a higher quality ground pork for a higher quality homemade sausage.
- Pure Maple Syrup - this is where the hint of sweetness and maple flavor comes from
- Salt - brings out the flavors.
- Accent Flavor Enhance or Sour Salt - enhances the flavoring.
- Ground Coriander - earthy spice.
Ingredients for Hot or Spicy Version
- Ground Pork - ground bulk pork is used as the base for all sausage recipes.
- Cayenne Pepper - bring on the heat
- Poultry Seasoning - a great mixture of many spices.
- Ground Black Pepper - adds a bit of spicy flavor.
- Crushed Red Pepper - and some more heat
- Ground Coriander - another earthy spice.
- Accent Flavor Enhancer or Sour Salt - adds more salt flavor without actual salt.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: In a mixer bowl with the paddle attachment or a large bowl, add the pound of pork.
Step 2: Add the spices for the version you are making. Mix until the spices are thoroughly combined with the pork.
Step 3: Separate into twelve equal parts. Place into the whoopie pie pan. Otherwise, create the patties by hand and place them on parchment paper covering a baking sheet.
Step 4: Another option is to fry the patties or the handmade sausage links in a skillet over medium heat. I love the oven-baked method to reduce the grease splatters. Plus, I like the uniformity the pan gives each patty.
Step 5: Bake at 350 degrees F for fifteen minutes or until the internal temperature is 165 degrees F.
Step 6: Remove from pan and place sausages on paper towels to drain. Serve immediately or store in an airtight container in the refrigerator or a freezer-friendly container in the freezer.
Tips and Tricks
Cool the cooked sausage completely before freezing. This will help eliminate any freezer-burn flavor and frozen water crystals.
Skip making it into patties, and use it as the breakfast meat for sheet pan eggs with cottage cheese!
Storing and Reheating
Storing: Keep any leftover cooked sausage in an airtight container in the refrigerator for up to four days.
Reheating: Heat leftovers in either a skillet, microwave, or oven. They are already cooked through and need to be warmed up.
Freezing: If you would like to make a few batches of breakfast sausage for meal prep, I would store them in a freezer-friendly container with wax paper between each patty. This will prevent sticking and give you the flexibility to remove what you need if you do not want to use the entire pound.
FAQs
Spices with gluten-containing ingredients. It is important if you have celiac disease or any type of gluten allergy to make sure your spices are certified gluten-free. Also, be aware bulk bins can cause gluten cross-contamination risk as well. There can be small amounts of gluten that could be a risk. Also, be aware that any type of spice mix from the grocery stores could also contain gluten. Read the ingredients to be sure.
Spices. Italian sausage uses spices like fennel for that licorice flavor. In contrast, breakfast sausage relies on sage and thyme to give it that distinct flavor.
Your breakfast sausage could be dry because your pork needs more fat. Try mixing your sausage longer to incorporate the fat throughout the pork.
What To Serve With Breakfast Sausage
What other recipes can this breakfast sausage be used in? In a breakfast egg bake like the overnight breakfast casserole. Use this homemade sausage in this classic biscuits and gravy recipe, or wrap it around a hard-boiled egg for a vintage baked Scotch egg recipe.
Serve patties of this sausage alongside our favorite pancake recipes, either Swedish oven pancakes, gluten free Swedish pancakes, or griddle pancakes. Sweet and savory is one of my favorite flavor profiles.
Additional Breakfast Recipes
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Recipe
Gluten Free Classic Breakfast Sausage
Equipment
Ingredients
- 1 Pound ground pork
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- ¼ ground coriander
- ¼ teaspoon accent flavor enhance or sour salt
Instructions
- In a mixer bowl with the paddle attachment or a large bowl, add the ground pork and all the spices. Mix until the spices are thoroughly combined with the pork.
- Separate into twelve equal parts. Place into the whoopie pan or use parchment paper covering a baking sheet and bake at 350 degrees F for fifteen minutes or until internal temperature is 165 degrees F. Another option is to fry the patties or the handmade sausage links in a skillet over medium heat. I love the oven-baked method to reduce the grease splatters.
- Remove from pan and place sausages on paper towels to drain. Serve immediately or store in an airtight container in the refrigerator or in a freezer-friendly container in the freezer.
Notes
Nutrition Information
Recipe
Gluten Free Maple Breakfast Sausage
Equipment
Ingredients
- 1 Pound ground pork
- 3 tablespoons pure maple syrup
- 1 teaspoon salt
- ½ teaspoon accent flavor enhance or sour salt
- ¼ teaspoon ground coriander
Instructions
- In a mixer bowl with the paddle attachment or a large bowl, add the ground pork and all the spices. Mix until the spices are thoroughly combined with the pork.
- Separate into twelve equal parts. Place into the whoopie pan or use parchment paper covering a baking sheet and bake at 350 degrees F for fifteen minutes or until internal temperature is 165 degrees F. Another option is to fry the patties or the handmade sausage links in a skillet over medium heat. I love the oven-baked method to reduce the grease splatters.
- Remove from pan and place sausages on paper towels to drain. Serve immediately or store in an airtight container in the refrigerator or in a freezer-friendly container in the freezer.
Notes
Nutrition Information
Recipe
Gluten Free Hot Breakfast Sausage
Equipment
Ingredients
- 1 Pound ground pork
- ½ teaspoon cayenne pepper
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon accent flavor enhancer or sour salt
Instructions
- In a mixer bowl with the paddle attachment or a large bowl, add the ground pork and all the spices. Mix until the spices are thoroughly combined with the pork.
- Separate into twelve equal parts. Place into the whoopie pan or use parchment paper covering a baking sheet and bake at 350 degrees F for fifteen minutes or until internal temperature is 165 degrees F. Another option is to fry the patties or the handmade sausage links in a skillet over medium heat. I love the oven-baked method to reduce the grease splatters.
- Remove from pan and place sausages on paper towels to drain. Serve immediately or store in an airtight container in the refrigerator or in a freezer-friendly container in the freezer.
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