Gluten Free Hot Breakfast Sausage
This sausage adds just the right amount of spice to your breakfast meal with no gluten.
Servings: 6 Servings
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.
Notes
Storage Notes:
Keep leftover sausage in an airtight container in the refrigerator for up to four days—reheat before serving. Freeze chilled leftovers in a freezer-friendly container for up to four months.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 2 pattiesCalories: 109kcalProtein: 20gFat: 3gSugar: 0g
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