AIP Diet Breakfast Sausages – Ketogenic & Low FODMAP

These AIP diet breakfast sausages are easy to make, suitable for home freezing and compliant with the Autoimmune Protocol (AIP), a low carb diet (ketogenic) and a low FODMAP diet.

The mixture of herbs adds a subtle flavour and the maple syrup gives a slight sweetness in taste. You can adjust the amount of herbs to suit your taste buds. I use stevia (which isn’t AIP) to sweeten the sausages because I can’t have maple syrup, so I have estimated the amount of maple syrup to use.

You can make these sausages with beef, chicken, turkey or lamb mince but they work best with pork as oregano and sage compliment the pork.

Breakfast Sausages

Servings: 6 (Makes 12 individual Patties)

Nutritional Information (per serving)

Total Carbs 0.6 grams

Fiber 0.2 grams

Net carbs 0.4grams

Protein 17.7 grams

Fat 3.4 grams

Calories 103 Kcals

AIP Breakfast Sausages - Ketogenic & Low FODMAP

Print Recipe

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.

CourseBreakfast

CuisineEnglish

Servings | Prep Time
12 Sausages | 10

Cook Time
10

Servings | Prep Time
12 Sausages | 10

Cook Time
10

AIP Breakfast Sausages - Ketogenic & Low FODMAP

Print Recipe

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.

CourseBreakfast

CuisineEnglish

Servings | Prep Time
12 Sausages | 10

Cook Time
10

Servings | Prep Time
12 Sausages | 10

Cook Time
10

Ingredients

500 grams minced pork

28 grams leek tops, chopped

1 ½ tablespoon sage

½ teaspoon tarragon

½ teaspoon oregano

¼ teaspoon mace

¼ teaspoon Pink Himalayan rock salt

1 tablespoon Coconut oil

Servings: Sausages

Instructions

Prepare the Sausages

In a bowl combine all of the herbs/ spices and mix thoroughly.

Add in the chopped leek tops and the mince and mix together using your hands until all of the ingredients have combined.

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.

When you have used up all of the mixture you can either freeze the sausages or you can cook them.

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

Over a low heat add 1 tbsp of oil.

Add in the sausages, up to 4 at a time. You don’t want to overcrowd the pan.

Allow to cook for 2-3 minutes before flipping over.

Once both sides have browned, cover the pan and allow to cook thoroughly before serving.