Recipes · Slimmingworld

Breakfast Sausage Slices

So I had a yearning for a sausage slice. I won’t buy them as I have never yet tried an healthy one that’s tasty and they are generally as dry as a bone. I wanted a Breakfast sausage slice that tasted like sausage – especially if I was expecting Ken to have some. He is a stickler for certain foods. Sausage is one of them!

I wanted a sausage with a good depth of flavour, a traditional type of sausage taste but not too heavy. That requires breadcrumbs or some type of filler that isn’t as dense as the meat. You can either make a fatty sausage that makes the sausage slightly less dense or use something like breadcrumbs. The beauty about using breadcrumbs is they retain some of the meat juices, hence you get a tastier sausage mix.

I went at these like a bull in a china shop and was halfway through before I realised I hadn’t taken photos so I must apologise for the lack of photos for this recipe!

Other sausage recipes

Pork, Honey and Mustard

Slimmingworlddebsx Homemade Sausages

Breakfast_sausage_sliceTo make Breakfast Sausage Slices you will need

Cling film

A food processor


500gms less than 5% fat minced Pork

6 slices lean back bacon with fat removed and chopped

80 gms breadcrumbs ( I used white bread)

1/4 medium red onion sliced

The leaves from 1 sprig fresh rosemary

1 tsp dried sage

1 tsp dried thyme

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp onion salt (optional)


In a food processor blitz the bacon, add the rosemary and blitz for a few more seconds. Add the rest of the herbs and spices, red onion and seasoning, then blitz again until thoroughly chopped. Add the breadcrumbs, blitz again. Once all ingredients are combined slowly add the minced Pork a handful at a time and blitz. This is so you don’t overwork your processor. Give it a rest for a few second in between. Continue to add the pork until the mix is all combined.

On a meat board or clean flat surface divide the mixture into 10. Flatten into oblongs and wrap individually in cling film. Place in the fridge to chill. Use within 3 days if kept in the fridge. They can be frozen but I would keep them in the freezer for no longer than 2 months.

To cook, either pop under the grill, use a non stick frying pan or griddle and cook until browned on both sides on a medium heat.

Serving suggestion : I served mine on a Lo-Dough platter with egg and grilled cherry tomatoes

Nutritional information

Calories per serving 108

Carbs 4.4 gms

Fat 3.6 gms

Protein 22.6 gms

If you are on Slimming World these are 1 syn per serving but please calculate your own syn values. I am on online member of Slimming World but syn values can vary from brand to brand so its best to calculate your own to protect your own weight loss journey.

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