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Autoimmune Paleo Breakfast Sausage

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This autoimmune paleo breakfast sausage recipe is my answer to the big question – “But what can I have for breakfast?!” – that inevitably comes up when people start an AIP protocol and are wondering what’s left after grains and eggs are off the menu and they discover that most pre-made sausages contain either nightshade seasonings or seed-based spices, or both. While I was on a strict AIP elimination diet that was also low-FODMAP, I started tinkering around with ground pork and various seasonings, eventually coming up with this surprisingly tasty combination of herbs and safe spices. Cinnamon and ginger might sound strange, but they add just a bit of heat and depth of flavor.

Then as I started slowly expanding my diet, I was able to use this sausage as the avenue for that. When I was ready to test some high-FODMAP foods in small quantities, I mixed in a bit of granulated garlic. When I trialed seeds, I mixed in some fennel seeds. And my first experiments with nightshades were adding in a little bit of paprika and later red pepper flakes. The recipe is very flexible and should be thought of as a template. The patties are great on their own, or as shown in the photographs here, make a satisfying breakfast when eaten with fried plantains.

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Extra reference: BEEF CASINGS | DCWCASINGS

UPDATE: Since I published this post, my friend Eileen Laird of the blog Phoenix Helix has published a fantastic guide to reintroducing foods on the AIP. I encourage you click here and check it out!

**Note that if you are on the Specific Carbohydrate Diet (SCD) or very sensitive to added sugars, you may choose to omit the maple syrup.**

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Autoimmune Paleo Breakfast Sausage

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4.8 from 6 reviews

  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 2-4 1x
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Description

These breakfast sausages are free of seeds and nightshades, so they are great for people on an autoimmune paleo (AIP) protocol.

Ingredients

Scale
  • 1 pound ground pork
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon salt

Instructions

  1. Using your hands, combine all ingredients. For best flavor, let sit in refrigerator overnight before cooking.
  2. Shape into patties and pan fry over medium heat until cooked through and slightly browned (about 3-5 minutes per side).
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Breakfast

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50 replies on “Autoimmune Paleo Breakfast Sausage”

My Go-To Recipes: AIP Plantain Tortillas, Breakfast Sausage, No-Nightshade Ketchup, and Coconut Macaroons! - Life [Comma] Etcsays:

[…] By Nature’s Breakfast Sausage has been the star of my batch cooking lately (however, I sub coconut sugar for the maple syrup […]

my kids LOVE THESE! Thank you! Since I switched the family to paleo I haven’t found a single recipe everyone in my family liked until NOW. I am forever grateful! My question is…can I freeze these so I can pull them out for b’fast? What is the best way to freeze them? Cooked? Raw?

Thanks!
Holly



Holly, I think you could either freeze these raw or barely cooked. It kind of depends on how you want to defrost/reheat them. I think I’d cook them to “grey” almost done for pork, then freeze. Then I’d bring some out night before to defrost in fridge, then cook the rest of the way in pan for breakfast. But I think it would work equally well if you fully cooked them (maybe baked on sheet pans?) then microwaved day of eating.

I make these on a sheet pan, fully cooked and browned/crisp, freeze them and then reheat them whenever I want some. They stay pretty crispy and always feel like I’ve just cooked them. Great breakfast staple!

Autoimmune disease and on the AIP? - Page 2 | Mark's Daily Apple Health and Fitness Forum page 2says:

[…] – He Won't Know It's Paleo Autoimmune Paleo Savory Breakfast Cookies (aka flattened biscuits) Autoimmune Paleo Breakfast Sausage – Gutsy By Nature 30 AIP Whole30 Comfort Food Recipes – meatified Life is not a matter of having good cards, but […]

Jaime, thank you so much for sharing this recipe. I’ve made it twice this week and it’s literally the best sausage I’ve had! It’s such a treat when something that AIP tastes just as good or even better than what I was used to!

[…] Autoimmune Paleo Breakfast Sausage […]

[…] is very easy to make your own with some ground pork and AIP-friendly herbs and spices. I created this recipe for autoimmune paleo breakfast sausage over two years ago and still make it a couple times a month. Ground beef, bison, lamb and other […]

I finally tried this recipe and I’m so glad I did! One thing I did not miss about sausage was the pepper (too spicy for me), so this recipe is perfect! And so simple. Thank you!

Awesome! I’m new to AIP and was getting down about missing out on things like sausage and bacon. I had no idea so much sugar and corn syrup were put into ham, sausage, and bacon, and the spices were nightshades! I used ground pork loin (excuse to buy a new Kitchenaid grinder attachment) that had gone on sale for $1.79/lb. I’m a little more convinced I can do this now!

I think I will reduce the sage just a little on my next batch.



I made a batch using 1/2 ground beef & 1/2 ground lamb (both grassfed), added some chopped fresh parsley, they came out delicious! Thank you for sharing this great recipe.

Tried this recipe this AM. My kids scarffed them down! I made without the maple syrup, and they were still delicious. Thank you!

[…] been able to find any breakfast sausage that meets the Paleo AIP criteria, but you can make your own by buying ground pork and adding some […]

[…] Savory Sausage (use ground turkey, pork or beef, no maple) […]

Hello! I make these often and love them! I was wondering if it can be cooked like ground sausage? Like for a hash? I don’t see why not but was curious if anyone has tried and ran into any issues, like the maple syrup being too sticky? Thanks!



I’m excited to try this recipe, I am allergic to cinnamon, ginger, garlic and moderately allergic to nutmeg. Do you have any ideas for a replacement?

I have to avoid the cinnamon and ground ginger too (high histamines and cinnamon is high oxalate). Fortunately, there isn’t any garlic in this recipe which keeps it free from fodmaps. I typically use cardamom in place of cinnamon. It’s a pretty pungent spice, but a 1/4 tsp should be fine as a substitute for the cinnamon here. I use fresh grated ginger in recipes that call for ground ginger. Give it a try. ~HTH BTW: garlic infused oil is a wonderful replacement for garlic in most recipes calling for fresh garlic. You can find it on Amazon.

I felt bad for coming back here over and over to make these cos they were so dang good, but never leaving a review. I am obsessed with these! I make a double batch every time. Half chicken mince half pork mince. My non AIP partner keeps eating them all too. Thank you so much. I was getting depressed by the lack of flavour in AIP life. This recipe has made me so happy.

This is such a great recipe! This has been our go to breakfast sausage recipe for years and the only one we use. Thanks for sharing!



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