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AIP Breakfast Sausage
This AIP Breakfast Sausage recipe offers a tasty breakfast alternative to those following an autoimmune protocol.
Course
Breakfast
Cuisine
American
Keyword
AIP, gluten free, low carb, paleo
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Servings
Calories
173
kcal
Author
Amanda McGillicuddy
Equipment
Frying pan
Mixing bowl
Spatula
Ingredients
1
lb
Ground pork
1
tbsp
Bacon fat
or coconut oil
1
tbsp
Maple syrup
1
tsp
Dried sage
dried
½
tsp
Dried rosemary
dried
½
tsp
Dried thyme
dried
½
tsp
Garlic powder
½
tsp
Ground ginger
ground
¾
tsp
Pink Himalayan salt
¼
tsp
Ground cinnamon
Instructions
Combine all ingredients in a bowl and mix with clean hands.
Form 2 ounce patties with hands.
Heat a frying pan over medium heat.
Add patties to the pan. Allow them to brown on each side, about 3-4 minutes per side.
Remove from heat and serve.
Store raw sausage in the fridge for up to 2 days or in the freezer for 1 month.
Nutrition
Serving:
2
ounces
|
Calories:
173
kcal
|
Carbohydrates:
2
g
|
Protein:
10
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
42
mg
|
Sodium:
180
mg
|
Potassium:
168
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg