Low Sodium Savory Sausage Buns
Delight your taste buds with these irresistible Low Sodium Savory Sausage Buns, a flavorful twist on classic stuffed buns, perfect for snack time, appetizers, or even a light meal. Featuring soft, homemade dough paired with a hearty filling of low-sodium chicken sausage, aromatic herbs like thyme and rosemary, and a touch of fresh parsley, these buns promise a balance of indulgence and heart-smart eating. Easy to make with simple techniques, including kneading and stuffing, this recipe brings together a golden, flaky exterior brushed with egg for added shine. Ready in just under an hour, these savory treats are great for entertaining or meal prep, providing a healthier alternative to traditional sausage-stuffed pastries. Serve warm for a comforting bite that’s sure to win over guests and family alike!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 0.25 cup unsalted butter, melted
- 1 cup warm water
- 1 pound low-sodium chicken sausage, removed from casing
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- 1 tablespoon olive oil
Instructions
In a large bowl, mix the flour, instant yeast, and sugar together.
Add in the melted butter and warm water, stirring until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let rise in a warm place until it has doubled in size, approximately 1 hour.
Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Add the minced garlic and cook for another minute until fragrant. Stir in the low-sodium sausage meat, breaking it up with a spoon, and cook until browned and cooked through.
Stir in the dried thyme, rosemary, and black pepper. Remove from heat and allow the mixture to cool slightly. Stir in the chopped parsley.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down to remove air. Divide it into 12 equal pieces and roll each into a ball.
Flatten each ball into a disc, spoon about a tablespoon of the sausage mixture into the center, and pinch the edges to seal tightly.
Arrange the sausage buns on the prepared baking sheet. Brush the tops with the beaten egg to ensure a glossy finish.
Bake in the preheated oven for 20-25 minutes or until golden brown on top.
Allow to cool for a few minutes on a wire rack before serving. Enjoy warm!
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 18.1 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 206 mg | 16% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1882 mg | 40% | |
*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.
