Beef Breakfast Sausage (AIP-friendly)
August 23, 2012 in Breakfast, Breakfast
It can be tough to find a full autoimmune protocol friendly sausage recipe. Nightshade spices are very common, but even more so are the many seed-based spices that many people with autoimmune disease are sensitive to. I developed this sausage recipe to provide a healthy, high-protein breakfast for even those following the strictest version of the autoimmune protocol. I typically make this with either grass-fed ground beef or grass-fed heart meat which I trim and grind myself in my Food Processor
Ingredients:
- 1 pound Ground Beef
- 2 tsp finely chopped Fresh Sage (about 10 leaves, or substitute 2 tsp dry Rubbed Sage
)
- ¼ tsp Garlic Powder
- ½ tsp Ground Mace
- ½ tsp Salt
, to taste
- 1-2 Tbsp tallow or other cooking fat for frying
1. Combine spices with beef and mix well (I like to use my hands for this step).
2. Form sausage into patties (I typically make 3 or 4 patties per pound). Alternatively, you could buy Sausage Casings and stuff with the Sausage Stufferattachment of your Meat Grinder.
3. Heat tallow in a skillet over medium-high heat.
4. Cook sausage patties for 8-10 minutes on the first side. Flip and cook for another 7-8 minute on the second side, until fully cooked.
5. Alternatively, place sausage patties on a cookie sheet and bake at 400F for 18-20 minutes (no need to flip mid baking).
I’ve been making these for about the last 3 weeks and each batch gets a different spice mixture as I look for a favorite. I mix up 2 pounds of grass-fed ground beef and 1 pound of pastured pork, divide it into 24 mini burgers, bake, and freeze them. Each morning I pull out 2 burgers, heat them up with some leftover vegetables and I have an easy breakfast I don’t have to think about. This recipe has been such a life-saver for me. Now breakfast is easy, lunch is always a salad with chicken, beef or salmon and the only meal I have to plan for is dinner. Thank you Sarah!!!
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When you grind up heart meat in your food processor, do you grind it raw? Does just the regular blade do the trick? I tried grinding raw liver in my food processor yesterday and it created a blood smoothie…but then I looked online for tricks, and someone suggested 1 in chunks, frozen for 20 min, then put in food processor. That worked!
I do it raw and thawed and it works just fine in my super cheap old food processor attachment for a hand blender.