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Maple Chicken Breakfast Sausage (AIP)

This maple chicken breakfast sausage is AIP compliant and even better, is a perfect grab and go breakfast. Whip them up for the week ahead!

Maple Chicken Breakfast Sausage

This maple chicken breakfast sausage is AIP compliant and even better, is a perfect grab and go breakfast. Cook up a batch for the week ahead and you won’t have to worry about breakfast all week.

When following an AIP diet, sausage can be a real challenge in recipes. Store-bought sausage invariably includes nightshade spices such as chili powder and paprika or seeds such as fennel and cumin. Use this recipe to make your own sausage – just mix and leave uncooked. Then, you’ll have an easy substitute for any recipe needing sausage.

 

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Maple Chicken Breakfast Sausage (AIP)

  • 4.7 stars
  • 10m
  • 20m
  • 30m

Ingredients

  • 1 lb ground chicken
  • 2 tbsp. maple syrup
  • 2 tsp. coarse sea salt
  • 1 tsp. dried sage
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried thyme
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 tbsp. coconut oil, or bacon fat

Instructions

  1. In a large mixing bowl, combine ground chicken, maple syrup, salt, sage, parsley, garlic powder, onion powder, thyme, cinnamon, and cloves.
  2. Mix until all ingredients are well-incorporated.
  3. Form into patties.
  4. Melt coconut oil or bacon fat in a skillet over medium heat until shimmering.
  5. In small batches, cook until browned on both sides and cooked all the way through. Serve.

Nutrition

  • 4
  • 1
  • 223
  • 19g
  • 7g
  • 11g
  • 5g
  • 96mg
  • 6g
  • 1029mg

Read Reviews
See what other people are saying about Maple Chicken Breakfast Sausage (AIP)


  • Perfect for any meal! A bit of sweetness and yummy spices feel comforting!


  • Delicious! This was a hit with my 3 & 5 year olds – which is a big deal!


  • Great Mix of Complimentary Flavors. I recommend serving 2 of these over a bed of spinach as a quick breakfast.


  • A must try. I ate half the batch this morning when I tried making these. OMG. Delish!!


  • Very good. I used bacon fat to help keep the patties moist. The mixture was very sticky on my hands, and the patties were still a little dry even using the bacon fat. They tasted good and these are a great and easy alternative to store bought sausage. I just started the reintroduction phase, but this is a recipe I will keep using.


    • To form the patties without it sticking, run your hands under COLD running water every few patties or even as often as between every one. To make these less dry, I use a mixture of ground chicken and dark ground turkey. You could also make them with pork or beef or any combination to suit your taste! I make a large batch and keep in the freezer for a quick breakfast, adding some sauteed greens if I have time. Great recipe!

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