Low Sodium Homemade Sausage McGriddle
Start your morning right with this **Low Sodium Homemade Sausage McGriddle**, a heart-smart twist on a fast-food favorite that doesn't skimp on flavor! Made with lean ground turkey (or low-sodium pork), savory spices like sage and paprika, and naturally sweetened with maple syrup and applesauce, this recipe delivers a perfect balance of sweetness and spice. Whole wheat pancakes act as the bun, with their fluffy texture and subtle hint of vanilla adding a wholesome touch. Each McGriddle is stacked with a juicy homemade sausage patty and a perfectly fried egg, creating a satisfying, low-sodium breakfast sandwich that's packed with protein. Perfect for meal prepping or a leisurely weekend brunch, this recipe combines indulgence with health-conscious ingredients, making it a guilt-free way to treat yourself in the morning! Ready in just under an hour, it’s a delicious, easy-to-make alternative to the drive-thru.
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Recipe Information
Ingredients
- 1 pound Ground turkey (or low-sodium ground pork)
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground sage
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 cup Oats
- 2 tablespoons Unsweetened applesauce
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 1 cup Low-fat buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Pure maple syrup
- 1 tablespoon Olive oil
- 4 large Eggs
Instructions
In a large mixing bowl, combine ground turkey, ground black pepper, ground sage, garlic powder, onion powder, paprika, oats, and applesauce. Mix well until all the ingredients are thoroughly combined.
Shape the mixture into 4 equal-sized patties. Place them in the refrigerator while preparing the pancakes.
For the pancake batter, in another bowl whisk together whole wheat flour, baking powder, and baking soda.
In a separate bowl, mix buttermilk, egg, vanilla extract, and maple syrup until well blended.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Preheat a non-stick skillet over medium heat and lightly coat with olive oil.
Spoon about 1/4 cup of the pancake batter onto the skillet to form each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with remaining batter to make 8 pancakes.
In another skillet, cook the sausage patties over medium heat for about 5-6 minutes per side until fully cooked and internal temperature reaches 165°F (74°C).
In the same skillet, fry the eggs to your preferred doneness.
Assemble the McGriddle by placing one sausage patty on a pancake, top with a fried egg, then sandwich with another pancake.
Serve immediately for a delightful low-sodium breakfast experience.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1336 mg | 445% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 33.2 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 559 mg | 43% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2551 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
