Since I have some successful reintros under my belt, I have some more (convenient) options available to me. But one thing I’m constantly seeing in AIP groups is “is this sausage safe?” – and 9/10 times they’re referring to Aidells’ chicken and apple sausage. Unfortunately, it’s not elimination stage safe. BUT I’ve created a crumbled sausage that is!
The chicken and apple sausage is well-loved by our family, but stuffing sausage casings is a labor of love; one I’ve done many times before, but honestly, sometimes I don’t have time for that. I suspect that I’m not alone in that regard. Plump sausages make for beautiful photos, I’ll give them that. 😉
To be clear. This recipe is adapted from THE Aidells’ recipe. I have Bruce Aidells’ Complete Sausage Cookbook (highly recommend it, by the way) and made a few tweaks to the original recipe, making it 1) paleo autoimmune protocol elimination stage compliant 2) even more nutrient-dense 3) arguably more delicious. I know, that’s a bold statement but according to The Mister, if he could, he’d:
“eat this by the fistful.”
When using your stand mixer’s grinder attachment, please play attention to the motor when grinding meat. If for some reason the motor begins to get hot, stop grinding meat immediately. Cover both the ground meat and chopped meat waiting to be ground and place in the fridge. Thoroughly wash grinder parts until ready to resume grinding.
- 1 cup pure organic apple cider (search local farms or at your local health food store)
- 4 lbs chicken thighs (weight bone-in)
- 1 lb chicken hearts, trimmed if need be
- 2 bags dried apple chips (1.7 oz bags), or about 3 oz homemade apple chips
- 4 tsp sea salt
- 2 tsp dried organic sage
- ¼ tsp dried organic ginger
- ⅛ tsp dried organic cinnamon
- pinch dried organic mace
- 1 TB homemade bone broth
- In a small saucepan bring the apple cider to a boil over medium-high heat. Let it continue to cook, swirling the pan occasionally until it reduces to 2-3 TB. Remove from heat and cool.
- Meanwhile, using a sharp knife, carefully remove the bone from the chicken thighs. You should have about 8 thighs to work with. Reserve the bones for future broth making. Slice the thigh meat into 1-2" chunks, include the skin.
- Set up your meat grinder and place a large bowl beneath to catch the meat. Place the thigh meat and hearts in a large bowl. Add the apple chips. Begin grinding the thigh meat, skin, hearts, and apple chips. Continue until everything is ground.
- Using your hands, mix the meat mixture with the reduced cider, salt, spices, and bone broth.
- This mixture will make about 4 lbs. You can either stuff this mixture into casings or portion out to use later. For my family of four, I divided it evenly into one pound portions, in labeled small freezer-safe bags. For a smaller family, you can make ½ lb portions - larger families 2 lb portions. It's up to you.
- This sausage mixture will keep in the fridge for three days or in the freezer for two months.
- To cook, heat a cast iron skillet over medium heat with 1 TB fat of choice. Add sausage mixture and cook thoroughly, about 10-12 minutes, stirring frequently.
This sausage does NOT form into patties well. But according to everyone that responded to my “is a crumbled sausage recipe of any interest?” inquiry, that didn’t matter. And I get why. It’s time for squash. It’s time to STUFF that squash. Yes! Stuff that squash with flavorful crumbled sausage. Stay tuned later this week when I’ll share a recipe just for this sausage!
Need more breakfast inspiration?
You’re not alone. Traversing breakfast on the paleo autoimmune protocol can be tricky, especially if you’re just starting out. That’s why Eileen of Phoenix Helix called upon some of your favorite AIP bloggers to put together a much-needed community resource: 85 Amazing AIP Breakfasts. I hope it helps you get over the “what can I eat??” hurdle so many of us have faced. And trust me, we have been there. ♥