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.
Maple Chicken Breakfast Sausage (AIP)
- 4.7 stars
- 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
- In a large mixing bowl, combine ground chicken, maple syrup, salt, sage, parsley, garlic powder, onion powder, thyme, cinnamon, and cloves.
- Mix until all ingredients are well-incorporated.
- Form into patties.
- Melt coconut oil or bacon fat in a skillet over medium heat until shimmering.
- In small batches, cook until browned on both sides and cooked all the way through. Serve.
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!