Black Olive and Oregano Breakfast Sausage

1/25/2017 | BY Angie Alt

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Sausage II

I think I’ve said it before, but one of my pre-AIP favorites was pizza (especially, Hawaiian pizza, but pizza in general). I come by this honestly . . . one of my first high school jobs was at a pizza place. Unfortunately, the whole ensemble that makes pizza a pizza is hard to recreate on AIP. Over time, I’ve stopped fretting over that and instead started to explore more refined ways of enjoying pizza-esque flavors. This recipe was a way for me to dig into the finer points of classic “Supreme” pizza flavors and come out the other side with a breakfast sausage that makes the kitchen smell wonderful and keeps my breakfast routine interesting.

Sausage VI
Black Olive and Oregano Breakfast Sausage
 
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Serves: 4-6
Ingredients
Instructions
  1. In a large bowl, mix all ingredients by hand. Form 4 large patties or 6 medium patties.
  2. Fry in a dry skillet over medium heat, approximately 6 minutes per side.

 

About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.

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