Beef Breakfast Sausage (AIP-friendly)

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.  I also usually make a double batch and the reheat leftovers for quick breakfasts on subsequent mornings.

Prep Time: 5 minutes

Cook Time: 20 minutes

Yields: 3-4 large sausage patties.

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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).