Monday, November 5, 2018

Home made breakfast sausage

This recipe is definitely AIP can even use black pepper if you're in the reintroduction phase and don't have a problem with it.  (Most people don't.)  It's a delicous and simple breakfast...

Good sausage needs to be about 20% fat to be tender...but most ground pork you can buy isn't--everybody got mistakenly wacko over "low fat."  (The brain NEEDS just don't want to use the bad stuff, margarine, corn oil, safflower oil, etc.)  So if it's too lean, I add a bit of ghee, coconut oil, lard (YES, HUSH) or pork fat.

You also need to add about 3 T. of cold water (YES), to keep your sausage from being dry...don't worry, it absorbs it!


1 lb. ground pork
1 tsp sea salt
1/2 tsp black pepper unless you're in the introductory phase of AIP...if so, omit
1 tsp dried sage (I like a LOT, but you can cut this back if you like)
1/2 tsp dried thyme
1/4 tsp. dried ginger
1/2 tsp garlic powder (or more)
1/4 tsp onion powder
pinch of ground cloves
(+ 1 T. coconut oil, lard, or pork fat, if your pork isn't 20%)


Put pork in large bowl, blend spices and water together and pour on the ground pork. Add fat if needed. Blend well...I use my hands to make sure everything is well blended, and yes, nitrile gloves are nice.

I always make a small test patty to see if the herbs and seasonings are sufficient and usually add more of something...even of the cloves.

Cook as usual and enjoy!

The original of this recipe was on the PhoenixHelix blog--she has a lot of wonderful ideas--but I've tweaked it rather a lot to suit my tastes!  You can do likewise, of course.  
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