All the flavors you love about breakfast sausage without wheat, gluten, or FODMAPs. This Gluten Free Breakfast Sausage Recipe gives you the confidence that your breakfast sausage does not contain gluten, and you get to adjust the flavors to your preference.
Say goodbye to the grocery store Jimmy Dean sausage products and hello to homemade breakfast sausage. You simply create it by using ground pork and spices, depending on which flavor profile you choose.
Love a little sweet with your breakfast sausage - try the maple version. Try the hot version to add a little heat to your breakfast sausage. Are you a loyalist at heart - go for the classic version, with all the traditional flavors you love without the artificial ingredients you don't.
Ingredients for Classic Breakfast Sausage 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.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Ingredients for Maple Breakfast Sausage Version
- Ground Pork
- Pure Maple Syrup - this is where the hint of sweetness and maple flavor comes from
- Salt
- Accent Flavor Enhance or Sour Salt
- Ground Coriander
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Ingredients for Hot Breakfast Sausage Version
- Ground Pork
- Cayenne Pepper - bring on the heat
- Poultry Seasoning
- Ground Black Pepper
- Crushed Red Pepper - and some more heat
- Ground Coriander
- Accent Flavor Enhancer or Sour Salt
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Jump to RecipeInstructions for All Versions
In a mixer bowl with the paddle attachment or a large bowl, add the pound of pork.
Add the spices for the version you are making. Mix until the spices are thoroughly combined with the pork.
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.
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.
Bake at 350 degrees F for fifteen minutes or until the internal temperature is 165 degrees F.
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.
Gluten-Free Classic Breakfast Sausage
Equipment
- Whoopie Pan
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.
Nutrition Information
Gluten-Free Maple Breakfast Sausage
Equipment
- Whoopie Pan
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.
Nutrition Information
Gluten-Free Hot Breakfast Sausage
Equipment
- Whoopie Pan
Ingredients
- 1 Pound Ground Pork
- ½ teaspoon Cayenne Pepper
- ¼ teaspoon Poultry Seasoning
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Crushed Red Pepper
- 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.
Nutrition Information
Reheating Instructions
If you do not serve the sausage right away, feel free to heat the sausage in either a skillet, microwave, or oven. If you use a large skillet, you will be able to add a bit of color to the sausage patties. Although not necessary because they are already cooked through and just need to be warmed up.
Freezer Storage
If you would like to make a few batches of breakfast sausage for meal prep, I would store the sausage in a freezer-friendly container with wax paper between each patty. This will prevent sticking and gives you the flexibility to take out what you need if you do not want to use the entire pound.
Meal Planning
Where else can you use this gluten-free breakfast sausage? In a breakfast egg bake like the overnight breakfast casserole or make different versions of a breakfast sandwich, so good! Serve it alongside our favorite pancake recipes for breakfast, either Swedish oven pancakes, gluten-free Swedish pancakes or griddle pancakes. Or perhaps you are in the mood for a crispy, crunchy french toast! Sweet and savory is one of my favorite flavor profiles.
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.
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