Low FODMAP Breakfast Sausage (Air Fryer / Stovetop)

Ingredients

• 454 g (1 pound)ground pork
• 30 ml (2 tablespoons)garlic-infused olive oil
• 6.25 ml (1 1/4 teaspoons)salt
• 5 ml (1 teaspoon)dried sage
• 2.5 ml (1/2 teaspoon)dried thyme
• 2.5 ml (1/2 teaspoon)ground black pepper
• 2.5 ml (1/2 teaspoon), optional; use less or omit for less heatred pepper flakes
• 0.625 ml (1/8 teaspoon)ground nutmeg
• As needed, optionalavocado oil cooking spray or your preferred cooking spray
• To garnish, optionalfresh sage leaves

Instructions

1. 1

   Preheat the air fryer

   If your air fryer does not have an internal preheat function, heat it to 190°C (375°F) for 10 minutes.

2. 2

   Mix the sausage

   Put all the ingredients in a large mixing bowl and combine by hand until evenly mixed.

3. 3

   Shape the patties

   Divide the mixture into eight balls, each about 45 ml (3 tablespoons). Flatten them into patties about 6 mm (¼ inch) thick and 7.5 cm (3 inches) across. They will shrink and become thicker as they cook.

4. 4

   Arrange in the basket

   If food tends to stick to your air fryer pan, coat it with cooking spray. Place the patties on the pan with space between them; cook in batches if needed.

5. 5

   Air fry the patties

   Cook at 190°C (375°F) for 10 minutes, turning with a spatula halfway through, or until an instant-read thermometer shows 71°C (160°F) inside.

6. 6

   Serve the sausages

   Serve alongside your favourite breakfast main dishes.

What are breakfast sausage patties?

Breakfast sausage patties are seasoned ground pork shaped into small, flat rounds and served as part of an American-style breakfast. Sage is a familiar savoury note, balanced here with thyme, black pepper and a little nutmeg.

This version uses garlic-infused olive oil and cooks in the air fryer, keeping the preparation straightforward while giving the patties time to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 10g protein, 0g carbs, 16g fat.

The pork provides most of the protein and fat, while the recipe contains very little carbohydrate. Pair a patty with eggs and a portion of vegetables or fruit to make a more varied breakfast plate.

Why use garlic-infused oil?

Garlic-infused oil brings garlic flavour without adding pieces of garlic to the mixture. Measure it carefully so it is distributed through the pork rather than pooling in the bowl.

The dried herbs and spices season the meat directly. Mix until they are spread evenly, but stop once the ingredients are combined.

Shaping evenly

Portion the mixture into eight balls of about 45 ml (3 tablespoons) each, then flatten them to around 6 mm thick and 7.5 cm across. Similar sizing helps the patties cook at the same rate.

The patties shrink and thicken during cooking, so make them a little wider and thinner than the shape you want to serve.

Air-fryer spacing and timing

Preheat to 190°C (375°F) for 10 minutes if your model does not preheat itself. Leave a little room between patties so they are not touching; use multiple batches if the basket is crowded.

Turn them halfway through the 10-minute cook. Air fryers vary, so use the internal temperature of 71°C (160°F) as the doneness cue.

Keeping the patties together

Combine the mixture by hand until no obvious pockets of seasoning remain. Avoid prolonged mixing, which can make the texture firmer than intended.

If the patties are difficult to handle, shape them carefully and place them on the pan without pressing or moving them unnecessarily during cooking.

Serving ideas

Serve the patties beside your usual breakfast main dishes, or add them to a plate with eggs and a suitable vegetable side. Their sage-and-thyme seasoning also works well alongside crisp breakfast potatoes.

Fresh sage leaves are an optional garnish; add them just before serving rather than cooking them with the patties.

Recipe notes & tips

• Use an instant-read thermometer to check that the centre reaches 71°C (160°F).
• Arrange the patties in a single layer with space between them.
• Spray the air fryer pan if sticking is a concern.
• Turn the patties carefully halfway through cooking.
• Use less or omit the red pepper flakes for a milder result.

Variations

• Milder seasoning: Leave out the red pepper flakes.
• More sage: Add a little extra dried sage while keeping the other seasonings balanced.
• Herb change: Adjust the thyme slightly to suit your preferred savoury flavour.
• Fresh garnish: Finish with fresh sage leaves just before serving.
• Stovetop cooking: Use the publisher's separate stovetop instructions if you want to cook these without an air fryer.

Common mistakes to avoid

• Crowding the pan: The patties need space; cook them in batches when necessary.
• Uneven sizing: Divide the mixture into eight similar portions so they cook more evenly.
• Skipping the turn: Flip the patties halfway through the air-frying time.
• Guessing doneness: Check the centre with an instant-read thermometer and cook to 71°C (160°F).
• Overmixing: Stop once the pork and seasonings are evenly combined.

How to store

Refrigerate cooked patties in a covered container and use within 3–4 days. Reheat until piping hot, using the air fryer or a pan; avoid leaving cooked sausage at room temperature for extended periods.

Frequently asked questions