This Low Sodium Sausage with Cajun Seasoning is a taste bud-tingling blend of zesty Cajun spices and ground turkey, pork, or beef. Enjoy bold flavors without worries about sodium content.
If you’re missing out on sausage because of the high sodium in most store-bought products, this Low Sodium Sausage with Cajun Seasoning is for you! It is beyond delicious and so flavorful I promise you will not miss the salt.
The sausage gets its flavor from my Low Sodium Cajun Seasoning, a fantastic blend of spices and herbs with a gentle kick. It mixes up in minutes and after a few hours in the fridge it is ready for action, however you choose to put it to use.
Meatball Mix or Ground Pork or Ground Turkey – I use a low-sodium meatball mix in this recipe, but you can use your favorite ground meat.
How to Make Low Sodium Sausage with Cajun Seasoning
- Combine ground meat and seasoning in a large bowl.
- Mix until spices are evenly mixed throughout the meat. Cover bowl with plastic wrap and let sausage marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Remove sausage from refrigerator and form into 1/4-cup patties.
- Heat oil in a large, heavy-bottomed pan over medium heat. Add patties and cook until brown, 2-3 minutes per side.
How to Use Low Sodium Sausage with Cajun Seasoning
This sausage goes with everything! It makes the best, most flavorful breakfast sausage ever. Add it to your low sodium gumbo or use it as the base in spaghetti sauce. It’s the highlight of my Cajun Cornbread Dressing and is an excellent addition to pizza. I often swap my Italian Sausage with this recipe when I make my Low Sodium Pizza with Italian Sausage & Peppers.
Low Sodium Sausage with Cajun Seasoning FAQs
How much sodium is in this recipe?
This recipe contains 28 mg sodium per patty.
Do I have to let the sausage marinate for at least four hours?
Letting the sausage marinate before cooking it gives the ground meat time to absorb all the flavors of the Cajun seasoning. You can absolutely cook the sausage immediately after mixing it, but for maximum flavor a longer marinating time is best.
How do I store this sausage?
Cover and store in an airtight container in the refrigerator for up to 5 days. I stack them in a resealable plastic bag with parchment paper between the slices.
Do I have to use meatball mix?
No, you can use the ground meat of your choosing. I enjoy the depth of flavor that the meatball mix, which is a blend of pork, beef, and veal, gives the sausage. Whatever ground meat you choose, make sure it’s not too lean. The meat needs a little fat to create a moist, tender sausage. If your meat is too lean, add a tablespoon or two of olive oil to the ground meat.
Can I freeze this sausage?
You can freeze the uncooked patties in a resealable plastic freezer bag. Place parchment paper between the patties so they don’t stick together. Store them in the freezer for up to six months. To cook the frozen patties, thaw them overnight in the fridge then place them in a pan over medium-low heat and cook until browned on both sides, 8-10 minutes.
More Recipes Like This
If you like this recipe, try my Low Sodium Homemade Italian Sausage and my Low Sodium Italian Sausage Meatballs.