AIP Pork Sausage (or what I eat for breakfast)

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?

The solution?


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.

To cook:

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!