Chef Meg's Low-Sodium Breakfast Sausage

By ruhroh

Ingredients

• 8 ounces lean (80% lean/20% fat) fresh ground pork
• 2 tablespoons chicken or vegetable Stock or apple juice
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon sage, dried
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

Preparation

Step 1

Using your hands, thoroughly combine all ingredients in a mixing bowl. Fold a 12" sheet of waxed paper in half. Divide the sausage mixture into eight equal portions (about one tablespoon each.) and roll into balls using your hands. Place the balls on one side of the waxed paper, fold the other side over, and press to flatten the sausage into patties.
Coat a nonstick skillet with cooking spray. Cook the sausage over medium-high heat for 10 minutes, turning halfway. Sausage should cook until the internal temperature reaches 160 degrees Fahrenheit.