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I feel like I am always talking about how amazing homemade sausage patties are–they make a perfect quick breakfast solution, protein snack, or emergency meal. I always have at least one type in my freezer for easy meals. If you feel like your time on the autoimmune protocol has you acting like a slave to the kitchen, let me change your life–make a batch of these, a batch of Three Herb Beef Patties, and Christina’s Turkey Sausages for your freezer and you will be good to go for breakfasts for WEEKS!
To freeze, I like to place in a container between slices of wax paper so that they don’t stick together. I pop one in the skillet in the morning on low, along with whatever vegetables I have leftover from the night before. Add a mug of broth and a scoop of fermented veggies, or perhaps half an avocado or a piece of fruit and you have a pretty amazing, nutrient-dense breakfast!
- 1 pound grass-fed ground beef
- 1 pound pastured ground pork
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley (optional)
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 tablespoon solid cooking fat (coconut oil, lard, tallow, or duck fat)
- Place the ground beef, pork, herbs, garlic powder and salt in a large bowl and combine well with your hands. Form into 8-10 patties and place on a plate.
- Heat the solid cooking fat in the bottom of a cast-iron skillet or frying pan on medium heat. When the fat is melted and the pan is hot, add patties, cook 10 minutes a side, or until thoroughly cooked. You may have to do this in two batches. Alternately, you can bake them at 400 degrees for 20 minutes or until they are cooked throughout.
Yay, these look great! Do you have any suggestions for maximum time they can be left in the freezer? My husband is a victim to convenience foods so I’m wondering how many I can reasonably make at a time without risk of these going bad.
As long as you keep them in a sealed container, they should last a few months! Hope it helps!
Looks delish! Since going on the AIP about 9 months ago I still struggle with what to eat for breakfast….Will have to try your method of making and freezing for easy use!
Thanks for this! I’m looking forward to trying these tmrw!! And maybe for Super Bowl food!!
[…] Beef Sausages that I have used many a time. Recently she put together this great 50/50 Italian Breakfast Sausages that I love. Those are both fabulous and get a lot of mileage in our breakfast […]
I am going to make this for sure, I love Sausage, but I know it is not the most healthy thing for me (even with buying the natural Jimmy Dean). It seems I bookmarked your page sometime back and forgot about it, but just rediscovered it. Since I have recently learned I need to avoid Nightshade I think it is going to be a fantastic reference.
Thanks David! Let me know how you like them!
Gonna try this with ground turkey!
I’m fairly new to Paleo so I’m following all the links I see (saw yours on FB) and collecting such wonderful recipes to try. Thank you for sharing this one, it has my favorite spices and I can’t wait to taste it.
Can you explain what pasteurized pork is and where I can get it?
Karla, its pastured, not pasteurized and it is in reference to pigs that are allowed to roam and raised on pasture instead of feedlots. This is better for the environment, the well-being of the animals, and it produces a more nutrient-dense meat. I find mine at my local farmer’s market or organic food co-op.
Hope it helps!
Isn’t garlic disallowed in AIP?
No, garlic is fine. Maybe you have AIP confused with low-FODMAP plan?
Ground turkey is okay too, right? I like its texture better.
Thank you for sharing this recipe! I just started an AIP Whole30 and was trying to figure out how I was going to make it without eggs. Made these this morning and they are fabulous!
Happy you liked it Alice!
Do you keep them in the freezer after the process of cooking?
Yes, when I freeze a batch I will cook them and then freeze in between slices of wax paper so that they don’t stick together. Hope it helps!
I’m curious if there is a nutritional benefit to cooking the patties before freezing? I’ve been freezing my raw patties and defrosting one the night before. Thanks! I love your book, website and recipes. You’re a gem.
[…] Italian Spiced 50/50 Sausages […]
Is it ok always to use olive oil.? as is very difficult to find the brand of the coconut oil or milk you suggest . Can I use olive oil instead of Lard or duck fat? I really prefer? can you advise?
This article will answer your questions: https://autoimmune-paleo.com/the-autoimmune-protocol-guide-to-fats/
I had these with beef and lamb instead and thy were delish.
[…] for me is usually AIP-friendly like Italian spiced 50/50 sausages with sauerkraut and bone broth that I made by batch cooking. I really make it a point to make my […]
[…] sausage patties […]
[…] Italian-Spiced 50/50 Sausages from Autoimmune Paelo […]
[…] Italian Spiced Sausages, via Autoimmune Paleo […]
Making these right now with turkey and beef. They smell amazing!!!!!!!!!
I am sure that will be a fantastic combination!
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[…] Italian-Spiced 50/50 Sausages served with Oven Roasted Potato Wedges and grilled […]
I am just looking to start this process next week but I have a question, I didn’t see pork on the “foods okay to eat” list or bacon? Can I have those?
Pork is fine, its best to find a pasture-raised source though since it is so much higher in nutrients. Bacon is fine as long as it isn’t cured with any “no” foods (look for gluten and nightshade spices). Good luck!
I’m curious what you think about the fact that pigs have a very short digestive tract and don’t eliminate toxins due to this and the fact that they don’t sweat? They are scavengers to boot. My naturopath told me to never eat pork as it’s filled with parasites due to the fact that they have a very short digestive tract.
Hi Sara! I have not seen any scientific evidence for this. Unfortunately, a lot of practitioners repeat things that they have heard/learned that may not be backed up with evidence. I’d ask them for some research that shows what you are describing.
I made these after reading the quick-start guide and AIP meal plan, along with a batch of the Italian herb beef patties. They are a great quick-grab out of the freezer! However, it turns out that I’m taking some convincing on eating meat for breakfast, and that I just generally don’t eat nearly as much meat as this protocol seems to suggest! Getting used to it. These patties are lovely on a bed of steamed spinach and a side of sauerkraut. 🙂
I’d suggest going with your cravings and adjust accordingly–you don’t need to eat a heavy meat diet to do the autoimmune protocol, but you do need to eat some meat to get the nutrition necessary. Hope it helps!
Can you BBQ the burger or should they be fried?
Hi Lynn, you can make them however suits you!
My concern is that I also have high cholesterol and all the meat could pose a problem.
Chris Kresser has a great article debunking this here: https://chriskresser.com/the-diet-heart-myth-cholesterol-and-saturated-fat-are-not-the-enemy/
Hi! Garlic is not okay for lupus patients like me. I have a hard time understanding how garlic is included in an autoimmune diet. It’s highlighted as a food to avoid in several lupus foundations’ patient resources. I get a fever when I eat just a clove of garlic and so intense fatigue and pain that I can’t walk for a whole week. I’ll try this diet, without the garlic, not here to complain, but it would be great if you’d explain how you decided to put garlic in the diet because I’m living proof that it’s a substance that can hurt an autoimmune patient.
Hi Bahar! I’m sorry garlic doesn’t work for you! AIP does not eliminate every potential food trigger, as many people can have sensitivities that go beyond the elimination diet. Since there are over 100 autoimmune diseases, each with a unique way of manifesting. If you know you react to garlic than certainly don’t eat it! We have some in our community with lupus who tolerate garlic just fine, so it isn’t as easy as translating unique food experiences to an entire protocol. I recommend seeking out the low-FODMAP AIP recipes as these won’t include garlic!
I have the The Autoimmune Paleo Cookbook. I am looking for the nutritional information for this recipe as well as for the other recipes in this book. Please let me know how to access this if it is available.
Hi Shawna! I don’t provide nutritional info for the recipes, but you can easily plug them into a calculator like cronometer.com to find out!