Maple Sage Sausage | Low Carb

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You can serve this as patties for breakfast, or use it as part of a low carb stuffing for Thanksgiving. It’s that versatile. And yummy as heck!

🍎Golden Monk Fruit Sweetener:

🍎Maple Syrup Substitute (if needed):

🍎Essential Kitchen Tools And Books For Low Carb Living

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✅Maple Sage Sausage
Yield: 1 lbs.
Total Batch Nutrition: 1521 Calories / 77g Protein / 125g Fat / 17.2g Total Carbs / 15.6g Net Carbs / 1.6g Fiber
Nutrition For Individual Sausage Pattie: 304 Calories / 15.3g Protein / 25g Fat / 3.4g Total Carbs / 0.3g Fiber / 3.1g Net carbs

1 lbs. Ground pork
2 tbsp. Fresh, chopped sage leaves
2 tbsp. Low carb granular sweetener (I used Lankato’s golden monk fruit: )
1 tbsp. Pure maple syrup (see substitutions below)
1 tsp. Sea salt
½ tsp. Ground black pepper
Large pinch ground coriander
¼ tsp freshly ground nutmeg (or slightly less if not fresh)
¼ tsp. cayenne pepper
2-4 tbsp. lard or other fat of choice for cooking

🔔Maple Syrup Substitution & Carb Count
While I do recommend using pure maple syrup on Thanksgiving Day, you can
certainly cut your carb count by using 1 tbsp. of Lakanto Maple Flavored Sugar-Free Syrup instead.
Lankanto uses both monk fruit and erythritol. Link:

➡Total Batch Nutrition with Maple Syrup Substitute:
1476.3 Calories/77g Protein/125g Fat/8.2g Carbs/1.6g Fiber/6.6g Net Carbs
Nutrition For Individual Sausage Pattie:
295 Calories/15.3g Protein/25g Fat/1.6g Carbs/0.3g Fiber/1.3g Net carbs

✅Directions – For Sausage Patties
1. Combine all ingredients, except lard, in a medium bowl until evenly blended.
2. Melt lard in a skillet over medium heat; As skillet is heating, pat sausage into medallions, about 2-3 ounces each.
3. Cook in sausage until pork is no longer pink and cooked through, about 4-5 minutes.

✅Directions – For Thanksgiving Stuffing
1. Combine all ingredients, except lard, in a medium bowl until evenly blended.
2. Melt lard in a large skillet over medium heat and add in the sausage. Using a spatula, break apart the sausage into small pieces. Cook until the pork is no longer pink.
3. Drain the fat from the sausage before adding to your stuffing mixture.