Hey guys,
While you are reading this I will be in Nice, France exploring the French Riviera. Don’t worry I will be sure to do a post about how to Eat AIP in France! But in the mean time I thought I would leave you with one of my favorite batch cooking recipes. These are so quick and easy to make and you will love being able to pull these out of your freezer for a quick weekday breakfast. I also like to keep some of these in the fridge for a quick protein snack.
Generally I shape these into patties and then freeze them on a lined baking sheet. Then I put them in a large Ziploc bag (once frozen) and pull them out as needed. Either you can defrost these in the fridge over night and then cook them or simply put them in the pan frozen with a Tbsp of coconut oil, cover and cook for approximately 10 minutes (turning halfway).
If you want to cook them first and then freeze them you may do so but when you reheat them they will be slightly dry so I would recommend using 2 pounds of ground pork rather than beef or bison and you may wish to add another Tbsp of olive oil to the recipe.
That’s all for this week! Enjoy these last weeks of summer!
XO Meagen Ashley
Maple Breakfast Sausage
Ingredients
- 2 pounds ground meat (pork, beef, bison) I used pork and beef
- 1.5 tsp sea salt
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp ground sage
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 1 Tbsp maple syrup
- 2 Tbsp olive oil
Instructions
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Mix all of the ingredients together in a large bowl with your hands. Allow to sit for 15-30 minutes.
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Shape into 2 inch patties and place on a baking sheet lined with wax paper. Cover and freeze until frozen.
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Remove from the freezer and place the sausage patties in a large Ziploc bag and return to the freezer.
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Remove the desired number of patties from the freezer and heat a Tbsp of coconut oil in a small pan over medium heat. Then add the patties and cover for 10 minutes, turning half way through.
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Alternatively you can defrost the patties in the fridge the night before and then cook them in the oven at 400 degrees for 20 minutes on a lined baking sheet.
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