Low-FODMAP + AIP can be a doozy. Admittedly, I’ve been a little off AIP since being low-FODMAP, but I totally understand how frustrating multiple restrictions can be. In my recent quest to rid myself of SIBO & Candida simultaneously, there was a period of time where I was eating no sugar or starch, including fruits & starchy veggies, + low-FODMAP, + AIP. I just COULD NOT. Well, technically I could’ve, but it was making things too restrictive. I ended up adding some non-AIP foods back in to save my sanity.
Anyway, for those of you dealing with both SIBO & autoimmunity, here’s a tasty little sausage recipe. I seem to have obliterated my SIBO & am now in a low-FODMAP stage for the next few months to ensure that it doesn’t return. I plan on writing about what I did to get rid of my SIBO soon, so stay tuned for that!
You’ll notice that I’ve specified that you use pastured ground beef. This is for multiple reasons. For one, the nutrition profile of grass-fed beef is much better & higher in omega 3s than your typical conventionally-raised beef. Pastured animals also live much healthier & happier lives, & are not given an unnatural diet of grains, hormones, or antibiotics that could be harmful to those who consume the meat. Here’s a little secret: Check your local Sprouts every few weeks. The ones local to me in Phoenix put their 100% grass-fed ground beef on sale every few weeks & I stock up so I always have some on hand [& spend less money in the process]. Of course, you can also support your local farmer if you have one. Putting our dollars where we want to see change is crucial!
PS. You’ll also notice that I specify 100% grass-fed for the beef. This is because the term “grass-fed” itself doesn’t mean much of anything in terms of regulation. This could mean that the cow got just a little bit of grass or hay any time in its life. 100% grass-fed must be just that: 100% grass-fed.
Low-FODMAP AIP Sausages
- 2 lbs 100% Grass-fed Ground Beef I used 85% lean
- 2 tsp Sea Salt I used Redmond Real Salt
- 3 TBS Dried Rubbed Sage organic preferred
- 20 Fresh Chives organic preferred
- 2 TBS Pure Maple Syrup I used the organic dark color, robust taste Trader Joe's brand
- 2 TBS Solid Cooking Fat I used coconut oil. You could also use bacon fat or lard from pastured pigs, grass-fed ghee, grass-fed tallow, etc.
Combine all ingredients except cooking fat in a bowl.
Use your hands to mix it all up!
Form little patties. I usually get 16 or 17, but you can make them as big or little as you'd like.
Put your cooking fat in a pan & crank the heat up to medium-high. My stove has a 1-10 range, so I put it on 7. I use a stainless steel pan to avoid toxins. I find that the fat has a lesser chance of smoking if you let it heat up with the pan.
Once the pan is hot, add your sausages! I find I can fit up to 8 at a time in my 12-inch pan. This will obvs depend on how big you made your patties.
Fry 'em up to your preferred level of doneness. 4-5 minutes per side should do the trick.
These were a little goofy to photograph. Note the attempt at making a heart out of maple syrup that kind of looks just blah. My husband said, "Did you try to make a heart out of grease?" At least it can be identified as a heart!
Here’s what I used to make these babies:
Thrive Market is offering my readers a FREE organic maple syrup! Grab yours here.