Wednesday, April 23, 2014

AIP Chicken Breakfast Sausage

I recently went on holiday with some friends and planned to bring my own food for breakfast, as it's very difficult to find Malaysian breakfast foods suitable for AIP, or anything that's truly nourishing, for that matter. Plus I wanted to use chicken rather than beef or pork so that my friends could enjoy it too. 

So, I went hunting online for a breakfast sausage recipe using chicken and also one that didn't have pepper, and wouldn't you know it, it's a hard thing to find! I finally found a recipe for turkey sausage on Mickey Trescott's Autoimmune Paleo site and adapted it using chicken and dried herbs. I doubled the recipe, and it kept in the fridge for several days.

500g minced chicken (I put a couple large chicken breasts in the food processor and minced them using the steel blades)
1 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1 teaspoon salt
2 Tablespoons coconut oil or other high-heating fat

Combine all the ingredients except the oil and refrigerate for at least 30 minutes to allow the flavors to blend.
Add the oil, form 1/2" thick patties, and cook in an oiled skillet over medium heat, about five minutes per side or until they're no longer pink in the middle.

I like using this recipe as part of a "breakfast skillet" by cooking the patties and setting them aside while I cooked the rest of the skillet ingredients. My favorite skillet combo right now is chunks of baked sweet potato, onion, garlic, kailan (a heavy, flat, leafy green similar to collard greens), and a sprinkle of salt. In the photo, you also see a salad of raw grated beet, apple, carrot, dried cranberries, and a squeeze of lemon juice. The pickles were a little weird for breakfast, but I needed some probiotic food on my plate, and these are homemade! :)

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