Quick Takeaway
Yes, homemade pork breakfast sausage is low oxalate. Pork and the seasonings here, sage, white pepper, and a touch of maple, are all Low tier. The catch is store-bought sausage, which often hides higher-oxalate spices like cinnamon and onion powder, so making your own keeps it firmly low oxalate. New here? Start with our Low Oxalate Foods List.
This homemade low oxalate pork breakfast sausage takes 20 minutes from start to plate, uses ingredients you almost certainly already have in the spice cabinet, and tastes better than anything you’ll find in a tube at the grocery store. The maple syrup adds a subtle sweetness that balances the savory sage and pepper, classic breakfast sausage flavor without the additives or preservatives.
Why You’ll Love This Recipe
- Cleaner than store-bought. No preservatives, no fillers, no mystery ingredients.
- 20 minutes start to finish. Mix, shape, cook, that’s the whole recipe.
- Naturally low oxalate. Pork, maple syrup, sage, marjoram, white pepper, and cayenne are all on the safe list.
- Make-ahead and freeze-friendly. Doubles easily; cooked patties freeze beautifully.
- Customizable. Adjust the spice level, sweetness, or saltiness to your taste.
Why Skip Store-Bought Sausage?
Most pre-made breakfast sausage contains a long list of additives, preservatives like sodium nitrite, fillers, added sugars, MSG, and seasonings that often include high-oxalate ingredients like ground cinnamon or onion powder. When you mix your own, you control every ingredient. Five minutes of prep gets you a cleaner, better-tasting sausage that fits cleanly into a low-oxalate diet.
Ingredient Notes
Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.
- Ground pork. A good fat content (around 80/20) gives you juicier, more flavorful patties. Lean ground pork can dry out.
- Maple syrup. Just two tablespoons, enough to add a subtle sweetness without making the sausage taste like a glaze. Pure maple syrup, not pancake syrup.
- Dried sage. The signature flavor of breakfast sausage. Don’t skip it.
- Dried marjoram. Adds an herbal layer underneath the sage. If you can’t find marjoram, dried thyme is a reasonable substitute.
- White pepper. Spicier and more aromatic than black pepper, with no visible specks in the finished sausage.
- Cayenne. A dash for warmth, adjust up if you want more kick.
- Butter for cooking. Real butter gives the patties a richer crust. Avocado oil works as a substitute.
How to Make Pork Breakfast Sausage
Truly one of the simplest recipes you’ll cook this week. Full step-by-step is in the recipe card; quick version:
- Combine all the spices and the maple syrup with the ground pork in a mixing bowl.
- Massage the mixture with your hands just enough to distribute the seasoning evenly.
- Melt butter in a large skillet over medium-high heat.
- Shape patties as you go and place them in the hot skillet.
- Cook 7 to 10 minutes per side, flipping once, until the patties are cooked through (165°F internal).
- Serve warm.
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Homemade Pork Breakfast Sausage
Print Recipe
Ingredients
- 1 lb ground pork
- 2 tbsp maple syrup
- 1 tsp sea salt
- 1/2 tsp dried sage
- 1/2 tsp white pepper
- 1/4 tsp nutmeg
- 2 tbsp butter for cooking
Instructions
- Combine all of the ingredients except the butter in a medium mixing bowl. Massage the pork with your hands to evenly distribute the seasoning throughout the meat.
- Melt the butter in a large skillet over medium-high heat. Shape patties with your hands, one at a time, and place them in the buttered skillet. Cook for 7–10 minutes, then flip and cook for another 5 minutes, until the patties are cooked through (a meat thermometer should read 165°F).
- Serve warm alongside eggs, blender pancakes, or strawberry compote. Enjoy!
Pro Tips for the Best Sausage Patties
- Don’t over-mix. Massage the seasoning in just enough to distribute it evenly. Over-working ground pork makes the patties tough.
- Make a test patty. Cook just one small patty first and taste it before forming the rest, you can adjust salt, sweetness, or spice in the rest of the mixture.
- Keep patties uniform in thickness. About 1/2-inch thick gives the best balance of crust and juicy interior.
- Don’t crowd the skillet. If you cook in batches, the patties get a better sear.
- Let them rest 2 minutes before serving so the juices redistribute.
What to Serve With Pork Breakfast Sausage
- Blender pancakes with strawberry compote
- Scrambled or fried eggs for a classic breakfast plate
- Instant Pot oatmeal for a hearty cold-morning breakfast
- Peaches and cream overnight oats for a sweet-and-savory pairing
Storage and Reheating
- Refrigerator. Cooked patties keep for up to 4 days in an airtight container.
- Reheating. Warm in a skillet over medium-low heat for the best texture; the microwave works in a pinch.
- Freezing. Cooked patties freeze beautifully for up to 2 months. Freeze flat on a tray, then transfer to a freezer bag. Reheat from frozen in a skillet over low heat or thaw overnight in the fridge.
- Uncooked mix. The seasoned mixture can be refrigerated raw for up to 24 hours before cooking, actually improves the flavor as the spices have time to bloom into the meat.
Substitutions and Variations
- Use honey in place of maple syrup, both are low-oxalate, slightly different flavor profiles.
- Add fresh sage instead of dried for a brighter, more vibrant flavor (use about double the amount).
- Skip the maple syrup for a savory-only sausage if you prefer.
- Dial up the cayenne for spicier patties.
Frequently Asked Questions
Is pork breakfast sausage low oxalate?
Yes, when you make it yourself with this seasoning blend. Pork itself is low-oxalate, and the sage, marjoram, white pepper, cayenne, and maple syrup are all on the low-oxalate list. Most store-bought sausages, however, contain higher-oxalate spices like ground cinnamon or onion powder, homemade is the safer route.
Can I use a different ground meat?
Yes, ground turkey or ground chicken both work, though they’ll be a bit drier. Ground pork has the fat content that gives breakfast sausage its juicy, tender texture.
Can I prep the mixture ahead?
Yes, and it actually improves the flavor. Mix the seasoned pork up to 24 hours in advance and refrigerate. The spices have time to penetrate the meat, giving you a more developed flavor when you cook.
Can I make these into links instead of patties?
You can shape them by hand into links if you want, but you’d need actual sausage casings (and a stuffer) for proper links. Patties are simpler and just as delicious.