As part of the autoimmune protocol, I have had to give up eggs for the next 30 days or so.
Previously, I used to eat a lot of eggs for breakfast (most often scrambled with bacon and spinach). Obviously, giving up eggs left me with a bit of a problem. What was I going to eat for breakfast instead?
A mug of gelatin rich bone broth, an AIP-friendly pork sausage patty and a serving of homemade sauerkraut full of gut-friendly micro-organisms.
This makes for a delicious and filling breakfast that keeps me going until lunchtime.
I make the pork sausage patties using a modified version of my normal pork sausage recipe to make it AIP-compliant.
AIP Pork Sausage
makes 8 x 4 oz patties
- 2lb ground pork (preferably from pastured pigs). You could also use grass-fed ground beef if you prefer.
- 2 tsp sea salt
- 2 tsp dried sage
- 2 tsp dried thyme
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp dried rosemary
Place the pork in a large bowl and add the salt and all the herbs and spices. Mix well with your hands.
Divide the mixture into 8 x 4 0z portions and shape each portion into a patty. I find it easiest to do this by rolling a ball and then squishing the ball flat with my hands.
Place each patty on a plastic cutting board and freeze until firm. Remove the frozen patties from the board (I find you often have to flex the board a little in order to get them to “let go” from the surface – this is the reason for using a plastic board over a wooden one – you can’t flex wooden boards!). Place the frozen patties in a ziplock freezer bag and freeze until needed.
Defrost the frozen patty overnight in the fridge.
Next day, place the patty in a preheated skillet over a medium-low heat and cook until golden brown on both sides and cooked through. This will take 5-6 minutes per side.
Serve with whatever side takes your fancy. I love mine with sauerkraut.
I do sometimes get bored with the sausage though, and on those days I will have something else:
This is leftover pulled pork that I crisped up in a pan (kind of like carnitas really), and it is served with a side of red cabbage “kraut”. Yummy!