AIP Breakfast Sausage

Good morning!  🌞  Those of you who are new to the autoimmune protocol might be wondering why in the world we need a recipe for breakfast sausage.  Why can’t we just buy sausage in the store?  The trouble is that most sausages use spices that are not going to work for us.  Many times, the ingredients list will contain a very non-descript “spices.”  If those include hot peppers (probably), or black pepper (most certainly), then we are sunk.  We can avoid any uncertainty by making our own sausage, and it’s really not that hard!

You will need some fat back.  The main ingredient, ground pork, is too lean by itself for sausage.  You could use two strips of bacon, but I found that the bacon flavor takes over, and it no longer tastes like sausage.  Really, use fat back.  (Even though it’s kind of a gross name.  Fat back.  Fat back.  Yeesh.)  I was able to find this in my regular grocery store near the pork.  You can also ask for some at the meat counter.

You can turn this into patties, or crumble it up in a breakfast hash, which is also yummy. I make patties, cook ‘em all at once, then zap them in the microwave during the week when I’m in a hurry.  I also eat them in the morning with…sauerkraut.  Weird, I know, but good.  (Probiotics, anyone? 😀)  Happy breakfasting!

💗,

Wendi

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AIP Breakfast Sausage           By www.wendisaipkitchen.com

  • 1/2 C. prepared fat back (see instructions)
  • 1 lb. plain ground pork
  • 4 t. ground sage, or 1 1/2 T. fresh, finely chopped
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1/2 t. sea salt
  • 1/2 t. black pepper (OMIT for elimination phase of AIP)
  1. Prepare the fat back.  If your fat back is packed in salt, rinse off all the salt.  Carefully cut off the rind and discard.  Chop the fat into small pieces, and measure 1/2 cup.  Now put it in the freezer for 15-20 minutes.  (This is important.)  After it’s good and cold, whirl it in a mini-food processor until it’s in very small pieces.  You might have to scrape down the bowl a couple of times.
  2. Place pork in a large bowl along with the rest of the ingredients.  Mix it up with your hands.  Go ahead.  Get in there and squish it between your fingers!  Form into 8 patties and fry over medium high heat.
  3. Serve with some veg and a small glass of citrus juice.   Then have a great morning! 🌼🌞🌼

 

Note: I often talk about a mini processor on here.  I use the  Cuisinart 3-Cup Mini-Prep Plus Food Processor.  It is an invaluable tool for making dressings, salsas, pesto, etc., and works better than a blender for these kinds of things, IMO.  They come in fun colors, too.  Mine is yellow!  ☀️

 

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6 Comments

  1. Patti Phillips

    Great spice combinations for many meats. I can’t do pork, but this might work with beef. What do you think?

    • Hmmm. I’ve never thought about sage with beef! What about ground turkey, or chicken? I make sliders with those all the time, and eat them for breakfast, too. But then, on the AIP, I eat the weirdest things for breakfast… 😜

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