Ahh.. the cooler weather is creeping in! With cooler weather comes change in the leaves, our everyday activities and personal changes. I’m hoping that people use this opportunity to look inward and feel gratitude for where we are as a society today. There is a lot of strife and uncertainty but I’m hopeful that powerful, confident rationality and compassion will renew our sense of community.
Don’t know where that came from but there it was! Somehow through my own personal grief of lost opportunities I’ve been able to focus on my physical health. This summer I really got into a great routine of physical activity and lots of outdoor time. My husband is going to try the Autoimmune Protocol Diet to slowly wean off his Ulcerative Colitis medication. With that comes an elimination of eggs (among other things). For this change in our breakfast routine, I reach for another client favourite, my Breakfast Chicken Sausages.
For people who dabble in removing eggs from their diet, it really pains them to think about a new protein-centric breakfast option. In my world, I think that adding bacon and avocado to anything makes is breakfast! So I’ve been having this for breakfast for the last few days and it’s light yet filling and delicious. Hope you enjoy it as much as my personal chef clients do!
This recipe makes quite a few but I love batch cooking them for an easy breakfast throughout the week or 2. Bake them (or not!) ahead of time, freeze them between parchment paper and thaw a portion overnight before cooking!
Maple Chicken Breakfast Sausages
AIP, paleo, gluten free
1 tbsp olive oil
3 lbs ground Ferme Reveuse chicken
1-3 tsp dried rubbed sage leaves to taste (not ground)
3/4 tsp ground marjoram
1/2 tsp ground mace
3/4 tsp salt
2 tbsp maple syrup
2/3 cup crushed pork rinds (or ground almonds if not AIP)
Peach BBQ sauce, for serving (not AIP)
Preheat the oven to 375F. Line two large baking trays with parchment paper. Brush with a little bit of cooking oil.
Mix everything in a bowl together. Don’t knead the meat mixture too much or else it can toughen the meat. Optionally, to taste for seasoning, fry up a little bit of the mixture in a small bit of oil. If you find it needs a bit more salt, add some and mix again.
Using a large cookie scoop, scoop out chicken mixture into 30 small patties. Bake until internal temperature reaches 165F, about 10-12 minutes.
