No-Fuss Sweet Potato & Apple Sausages – AIP, Paleo, Whole 30
Here’s why I love pan sausage. A show of hands for all who have time/energy/patience to make a nutrient-dense breakfast from scratch every morning?
*anyone? * anyone?*
We all need something quick for breakfast whether we work 9-5, 5-9, are stay-at-home-parents, or are disabled/work from home. When the alarm clock goes off (or…the glow of the sunshine gently wakes us up and the birds and ocean waves are serenading us through our open window to open our eyes *Oh, hey, there…um, I’m daydreaming again.*) the tum-tum is usually ready for some vittles. And these sausages are the perfect and quick vittles!
In an effort to make something nutritious, AIP-friendly, easy and fast to reheat, and also portable for those on-the-go days, I came up with this beautifully simple recipe.
There’s no special equipment necessary, but you can use your food processor if you like (sometimes I do, sometimes I just use my handy-dandy easy-to-wash grater.)
There’s no patty-shaping or skillet-browning involved with these sausages, either. You could, of course, use this recipe to make round, perfectly-shaped patties that are batch-cooked on the stove, but…I prefer to smash the mixture into a pan, bake it, and slice it up! (I’m complicated like that. Or…uncomplicated?)
You can microwave these in the morning, or fry them up in a ceramic pan to brown, or place it in pyrex snapware or silicone portable wares and reheat in your countertop convection ovenand bring it with you to nibble en route to your early-am destination. Either way your cookie (patty?) crumbles, these vittles is tasty. NOM NOM NOM.
To make this Animal-Based: Omit leeks and sub extra carrots for the mash.
- 1 Fuji apple, or other sweet-tart apple
- 1 medium Sweet potato, about 1/2 lb, peeled
- 1 lb Ground pork, ground chicken or turkey also work well
- 1 Tb Blackstrap molasses
*OMIT for Whole 30*
- 1/4 tsp Onion powder
- 1/8 tsp Garlic powder
- 1 tsp Dulse powder
- 1 tsp Sage
, Marjoram
, or Savory
- 3/4 tsp Smoked sea salt
- Maple syrup
for drizzling, optional *OMIT for Whole 30*
- Heat oven to 375.
- Grate apple and sweet potato. Place in large mixing bowl with remaining ingredients and mix gently until evenly blended.
- Press into ungreased glass or stoneware baker. 9 x 13 will produce thinner sausage patties, and an 8 x 8 will produce thicker sausages that will take longer to cook through.
- Bake for 20-25 minutes for 9 x 13. For 8 x 8, bake for 25-30 minutes. Test to ensure sausage is cooked through to at least 165 F.
- Cool, then chill. Slice into 8 rectangle or square patties.
- Reheat via microwave, skillet, or in pyrex or silicone storage ware in a counter-top convection/toaster oven.
- Store in refrigerator for up to 3 days, and in the freezer up to two months.
- Recipe is easily doubled or tripled for batch-cooking.
- This recipe is also good minus either the potato or the apple!
8 Comments
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Eileen @ Phoenix Helix
Hi Samantha. This recipe is another reader favorite at the Paleo AIP Recipe Roundtable. You are on a roll!
Samantha Jo Teague
Yippie skippie! I’m glad your readers are enjoying my recipes. Thank you Eileen for hosting the roundtables. I look forward to them every week. 🙂
Stefani
I don’t have Dulse or smoked sea salt. The products that you link to on Amazon… are those the exact brands you use? I am sometimes wary of trying new spices–especially when there are multiple brands available. I want to make sure I’m using YOUR brands so that I make it “right” at least the first time. Thanks.
Samantha Jo Teague
Hi Stefani 🙂
Good question. The dulse linked to is the exact dulse I have in my pantry. Its great stuff; adds awesome nutrients and umami flavor!
The smoked salt I linked to is made by Maldon, a high quality brand that I trust (and one that chefs/food snobs adore!). I recommend this one in the recipe as I use a homemade smoked salt currently, and wanted readers to have access to a more convenient ingredient.
Both come highly recommended 🙂
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