Sausage is usually full of herbs and spices. It’s tasty but basically a long list of foods that aren’t allowed on the autoimmune protocol diet. Breakfast can also be tricky. It’s usually easier to eat last night’s leftovers than enjoying breakfast or brunch with the rest of the family. It’s really nice to have a delicious option in this AIP Breakfast Sausage recipe.
I had never contemplated making my own sausage since readymade sausage from the store was always so easy. I was surprised as how easy it was to come up with a juicy and flavorful recipe. The key to this recipe is using fatty meat, fresh herbs and dates. The fat and dates help keep the sausage from drying out and also add a little bit of flavor. The fresh sage and thyme are an amazing combination with the beef and pork.
This recipe makes a lot of sausage patties but they are great to freeze. I will make the entire recipe then freeze half of the sausage. To freeze, put the raw patties on a baking sheet then into the freezer for about an hour. Once they are are semi-frozen, you can place them into a freezer bag then back into the freezer until you are ready to use them. Although, you’ll need to defrost them before they can be cooked.
A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
1 pound Ground Pork
1 pound Ground Beef
2 teaspoons Salt
1 tablespoon Fresh Sage, finely chopped
2 teaspoon Fresh Thyme, finely chopped
2 Garlic, minced
1 small Onion, chopped
1/2 teaspoon Ground Cinnamon
1/8 Ground Cloves
2 tablespoons Dates, chopped
Extra Virgin Olive Oil
Combine and mix together all ingredients in a bowl.
Divide and form into 18-20 patties.
Heat a few tablespoons of oil in a large skillet over medium high heat.
Place the patties in skillet and cook 5 minutes per side. You’ll need to do the cooking in batches.
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