After giving up eggs (let’s hope it’s only temporarily!), I needed to find a satisfying breakfast protein. Even low sodium bacon and store-bought sausage contain way more salt than I like to consume on a daily basis (after you sift through all the sausage labels for one without fillers!). This left me with two alternatives: experiment with breakfast shakes (hard to keep the carbohydrate content down) or make my own sausage. I was inspired by a recipe in Paleo Comfort Foods to try the latter. It’s actually really easy to mix some good seasonings with some ground pork, form it into a patty and fry it. You could buy casings and stuff sausages if you want (then maybe freeze them?), but this way works really well for me. This seasoning mix mimics a traditional English banger. Play around with it and see what you like!
To make this recipe AIP-friendly, you could substitute mace for the nutmeg or leave it out completely.
A quick note on salt: I haven’t included any salt in my recipe because I find pork to be a naturally salty meat. I encourage you to try it without salt and see if you can get used to it. Otherwise, go ahead and add a little bit.
- 1 lb good quality ground pork
- ½ tsp dried thyme
- ½ tsp dried rubbed sage
- ¼ tsp mace
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1 Tbsp cooking fat (tallow or coconut oil are great)
1. Mix herbs and ground pork in a small bowl. I like to get my hands right in to really make sure the spices are well mixed in. Form four patties.
2. Heat a skillet (cast iron is great here) over medium-high heat. Add cooking fat to skillet. Add sausage patties to skillet.
3. Cook on the first side for approximately 10 minutes, until you can see the meat cooking on the edges and the underneath looks a little browned. Flip.
4. Cook on the second side for 7-8 minutes, or until cooked through. Enjoy!