AIP Breakfast Sausages – Ketogenic & Low FODMAP
These breakfast sausages are slightly sweet with a subtle taste of herbs. Perfect for adding some flavour to breakfast time or team it with some mashed sweet potato and gravy for a paleo take on bangers and mash.
Servings Prep Time
12Sausages 10
Cook Time
10
Servings Prep Time
12Sausages 10
Cook Time
10
Ingredients
Instructions
Prepare the Sausages
  1. In a bowl combine all of the herbs/ spices and mix thoroughly.
  2. Add in the chopped leek tops and the mince and mix together using your hands until all of the ingredients have combined.
  3. You can use your hands to mould the mixture into sausages or you can press the mixture into a cookie cutter, removing the cutter once you have enough meat for a patty.
  4. When you have used up all of the mixture you can either freeze the sausages or you can cook them.
  5. For freezing, place the sausages on to a plate or board covered with a piece of greaseproof paper. Allow room between each one. Place in the freezer and when solid, remove from the paper and store in an air lock container or a freezer bag.
Cooking the Sausages
  1. Over a low heat add 1 tbsp of oil.
  2. Add in the sausages, up to 4 at a time. You don’t want to overcrowd the pan.
  3. Allow to cook for 2-3 minutes before flipping over.
  4. Once both sides have browned, cover the pan and allow to cook thoroughly before serving.
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