AIP Breakfast Sausage
This AIP Breakfast Sausage recipe offers a tasty breakfast alternative to those following an autoimmune protocol.
Servings: 8 Servings
Calories: 173kcal
Equipment
- Frying pan
- Mixing bowl
- Spatula
Ingredients
- 1 lb Ground pork
- 1 tablespoon Pork fat (or rendered bacon fat) + more for cooking
- 2 tablespoon Maple syrup (use 1 tablespoon for a savory sausage)
- 1 tablespoon Red wine vinegar optional
- 1 teaspoon Sea salt or to taste
- 1 teaspoon Rubbed sage
- ½ teaspoon Dried rosemary
- ½ teaspoon Dried thyme
- ½ teaspoon Garlic powder
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cinnamon
Instructions
- In a large mixing bowl, combine all ingredients and mix together with clean hands until the spices are all well incorporated.
- Form 8-10 sausages patties either with your hands or with a sausage press. Aim for equal sized patties to ensure even cooking.
- Heat a very lightly greased frying pan over medium heat.
- Add patties to the pan. Allow them to brown on each side, about 3-4 minutes per side or until the sausages are browned and the internal temperature reaches 165 F. Remove from heat and serve.
- Store raw sausage in the fridge for up to 2 days or in the freezer for up to 1 month. Cooked sausages can be stored for 3-4 days in the fridge or up to 1 month in the freezer (see notes on storage).
Nutrition
Serving: 2ounces | Calories: 173kcal | Carbohydrates: 2g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
