Classic Herb AIP Pork Sausage
This classic herb AIP breakfast recipe is easy to make, freezer-friendly, and perfect for meal prep. A simple autoimmune protocol (AIP) sausage recipe.
Equipment
- large mixing bowl
- cutting board
- sharp kitchen knife
- frying pan or skillet
- Spatula
- 2 small mixing bowls
Ingredients
- 500 grams ground pork (or 1 pound)
- ½ cup shallot (finely diced)
- ¾ teaspoon salt
- ½ teaspoon thyme (dried)
- ½ teaspoon rosemary (dried and crushed)
- 1 teaspoon parsley (dried)
- 1 teaspoon sage (dried)
- ¼ teaspoon garlic powder
- ½ teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil or avocado oil for frying
Instructions
Prepare the Ingredients
- Fine dice the shallot.
- In a small bowl, measure out the dry salt, thyme, rosemary, parsley, sage and garlic powder and mix them all up.
- In another small mixing bowl measure out the maple syrup and apple cider vinegar.
- Place the ground pork in a large mixing bowl and flatten it out all around the base and sides.
- Sprinkle the herbs and spices, shallot and wet ingredients evenly over the surface of the ground pork.
- Mix it all together by cautiously folding and pressing until everything is evenly distributed. Try not to overwork the mixture as this could lead to a tough end product.
- To divide the mixture you can either eyeball it and make 12 evenly sized little balls, or you can weigh the entire mixture, divide by 12 and then weigh out each portion. The benefit of weighing the portions out is that it will make for evenly sized patties that will cook more evenly.
- Roll into balls and then flatten into patties about 1/2“ think (or about 12mm).
Cooking Instructions
- With the cooktop on Medium/High, preheat a large cast iron skillet or other suitable pan that can tolerate high heat.
- Drizzle enough olive oil or avocado oil to coat the bottom of the skillet or pan.
- Once hot, place some patties in the skillet. Our skillet can take 6 patties, without crowding them. Cook for 4 minutes. With a spatula, gently press down on the patties so they make good contact with the skillet. After 4 minutes you should see some good browning on the bottom.
- Flip them over for another 4 minutes. Do not press these ones down too hard. You do not want to squeeze all the moisture out.
- After 4 minutes, measure the internal temperature. It should be 165-180°F (74-82°C). Depending on your cooktop you may need to add a minute or so. See Note for cooking time and temperature guidance below.
- Repeat for the second batch or until all patties have been cooked.
- Allow the patties to rest for 5 minutes on a warm plate, before serving.