This 3 pound batch of AIP lamb sausage is a perfect staple for your hypothyroid-friendly diet. It’s free of gluten, dairy, eggs, soy, and goitrogens. It’s also free of the funky stuff you might see on the label of your pre-packaged breakfast sausage, like soy protein concentrate, corn syrup, or msg. And if you’re doing the low-carb thing, this is right up your alley. On busy mornings, I reheat a few of these babies, add a scoop of fermented sauerkraut, a few slices of avocado, and BOOM. I’m ready to charge.
Two of the biggest challenges I found on the Autoimmune Protocol (AIP) Diet are figuring out what to eat for breakfast, and keeping enough compliant food on hand to avoid “The Hungries.” This batch-cooking recipe solves both problems. With breakfast for days in fridge and freezer, you’ll have extra to spare for lunches and dinners. Here are a few of my favorite ways to turn one batch of sausage into breakfast, lunch, and dinner:
4 Ways to Use My AIP Lamb Sausage
Lamb Sausage Patties
Breakfast is solved! I mean, served.
To Make: Roll the meat mixture into golf-ball size rounds, flatten, and brown in a skillet over medium-high heat (full printable recipe below). Put some in the fridge to be eaten in the next few days, and the rest in the freezer for easy reheatable breakfast sausage.
Lamb Burger Salad
The lamb burger at Caffe Dolce is the best burger in Missoula, and one of the non-compliant meals I miss most. So I adapted it to make this salad, and I can honestly say, I prefer it to the burger. It certainly doesn’t knock me down for the rest of the day like that massive bun used to.
To Make: Toss a few handfuls of baby arugula with olive oil and a splash of balsamic. Top with a few of the browned lamb patties, freshly crisped bacon bits, and caramelized onions (if possible, I like to give them some color in the same pan I sizzled the lamb sausage in). If you can tolerate dairy, add a sprinkling of crumbled goat cheese. If you can’t, use diced avocado.
Lamb Meatball Soup
This is especially AIP and hypothyroid-friendly if you have bone broth on hand.
To Make: Take approx. 3/4 lbs. of the meat mixture and roll into tiny meatballs, about the size of a macadamia nut– my son loves these, the smaller the better. Simmer in a quart of bone broth (or your favorite store-bought broth), along with whatever appropriate diced vegetables you have on hand. Simple diced carrots and celery are great. I added a leftover vegetable medley containing zucchini, cauliflower, and swiss chard. Simmer lightly until the veggies are tender. Or, skip the veggies altogether and enjoy these simple “meatballs en brodo.” For my husband and son, I dropped in a few cooked tortellini. Bada boom bada bing, everybody’s happy.
Lamb Hash with Celery Root and Carrot ^^^
{See the full recipe HERE}
Hash became my new best friend on AIP, especially in the morning. This hash is my #1 favorite.
To Make: In a large skillet, brown a pound of the lamb sausage mixture. Remove with a slotted spoon and set aside. Add a pound each of diced celery root and carrots to the drippings in the pan, and saute until well-browned. Season with a pinch of cinnamon, two pinches of turmeric, and 1 tablespoon of maple syrup. Add the sausage back to the pan, stir to combine, and enjoy!
The Breakdown
- In addition to selenium, zinc, and iron, a 4 oz. portion of ground lamb provides 91% RDI of the essential amino acid Tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
- Parsley has myriad health benefits and is often recommended as a detoxifying agent. Nutritionally speaking, Parsley is a very good source of vitamin A, and iron, both of which are key thyroid supporting nutrients. It is a good source of zinc, which helps support memory, concentration, and the immune system, while reducing the inflammation that can be associated with Hypothyroidism.
- Garlic has many powerful healing properties and can aid or alleviate some of the symptoms of Hypothyroidism such as inflammation, cardiovascular issues, decreased immunity, and increased infection. It can also support the liver in its detoxification efforts.
Fresh herbs are one of the best and only sources of seasoning allowed on the AIP diet. My herb garden has come in very handy, indeed. If you purchase your herbs by the bunch, this recipe for AIP Meatloaf will help put the extras to good use. It was one of the AIP recipes my non-AIP husband enjoyed the most. If he likes it, and especially if my 5-year-old son likes it, I know it’s good enough to share with you. This lamb sausage made the cut because every time I made it, they would comment on how tasty it was.
I hope you enjoy this recipe, and get as many meals out of it as we have.
Wishing you the best of health!
AIP Herbed Lamb Sausage
Make a multitude of meals with this versatile batch-cooking recipe, or make the whole thing into 3-inch patties and fill the freezer with an easy, reheatable breakfast.
- Prep Time: 15m
- Cook Time: 20m
- Yield: 3 pounds
- Category: Breakfast
Ingredients
- 3 lb ground lamb, preferably grass fed and pasture raised
- 2 tsp. sea salt
- 4 large cloves garlic, minced
- 1/2 c chopped parsley (fresh)
- 1 tbsp. chopped rosemary (fresh)
- 1 tbsp. chopped thyme (fresh)
- 1 tbsp. chopped mint (fresh)
Instructions
- In a large mixing bowl, combine all ingredients, and mix together with clean hands until all herbs and seasonings are dispersed.
- At this point, you may wish to set a portion of the sausage aside for additional meals like Lamb Hash, or Lamb Meatballs en Brodo (see blog post).
- For breakfast patties, roll into golf-ball sized rounds, and flatten to 1/2 - 2/3 inch thick patties. Heat a large skillet over medium-high heat, and add patties to pan, working in batches to avoid over-crowding and ensure a nice brown crust. Cook 4 - 5 minutes per side or until browned and slightly-pink in the center. Remove from pan, let cool, and store as desired in fridge and/or freezer.
A Few Tips
- Keeping your hands wet while forming patties, burgers, or meatballs will keep the meat from sticking to them. Keep a bowl of cool water nearby to dip your hands in.
- To ensure a moist and juicy sausage patty, avoid overcooking, especially if you plan to freeze and reheat them later. I like to do about 5 minutes per side, maintaining a slightly-pink center.
- Lamb renders the most delicious fat as it sizzles and browns. No additional oil is needed, but a splatter guard may come in handy.
[…] is a fantastic way to make a meal from that great big batch of AIP Lamb Sausage* we talked about last week. Just brown up about a pound of it, then toss some diced carrot and […]