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Southern-Style Breakfast Sausage Free of Major Allergens


Updated February 24, 2011

Store-bought sausages often contain food allergens such as soy, dairy, gluten, or eggs. Breakfast sausage patties are actually very simple to make at home, and you have control over what goes into them. This recipe is a traditional southern breakfast sausage with sage and brown sugar.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: about 20 patties


  • 1 pound ground pork or turkey
  • 1 Tablespoon brown sugar
  • 1 teaspoon ground sage
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • Couple of grinds of freshly ground black pepper (or more)


Line a baking sheet with waxed paper.

Place ground pork and turkey in a medium mixing bowl. Dump spices, sugar, and salt on top. Using clean hands, mix the spices into the meat, squeezing between your fingers to thoroughly mix.

Shape into balls about 1 1/2 inches in diameter, and then flatten to make a 2-inch patty that is about 1/3 inch thick.

Place patties on waxed paper. When baking sheet is full, put another layer of waxed paper on top of patties and then layer patties on second level.

Patties may be frozen for future use or cooked immediately. To freeze, place baking sheet in freezer until patties are frozen solid, then remove patties from waxed paper and seal in freezer bags.

To cook: Heat skillet to medium hot. Place patties on hot skillet and cook until starting to brown around the edges. Flip and cook on the other side until brown. Test a patty by cutting it in half to see if it had browned all the way through. If still pink, flip again and cook until completely done.

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