Fennel-Herbes de Provence Sausage (AIP, SCD, Paleo, Whole30)

Fennel-Herbes de Provence Sausage (AIP, SCD, Paleo, Whole30)

A sausage patty is one of those make-it-or-break-it food items. I’ve experienced an abysmally tasteless and tough patty, the kind that is supposed to “bounce off the wall and back in your mouth, but if it don’t bounce back…whimper…you go hungry,” which in the long run is totes okay because you really don’t want that thing making your tastebuds sadface anyway.

So in an effort to avoid that rubber-trying-to-pass-for-tender-juicy-patty thingy heading down my esophagus and into my tumtum, I got fitted up, like a good little liberal hipster, with my own sausage making accoutrements – namely, the food grinder (and sausage stuffing) KitchenAid attachments.

If you have the food grinder attachment, and if you are wondering where to begin, please start here: boneless, skin-on chicken thighs. Ermahgerd! (I know, so 2012, but stick with me in spite of that obnoxious interjection.)

Ground boneless skin-on chicken thighs make for the tenderest, tastiest sausage meat. Chicken thighs are so wonderfully flavourful, and when they are ground, they grandstand even more, rendering succulent and scrumptious meat just jonesing to be combined with an array of other fun flavours.

This Fennel-Herbes de Provence Sausage recipe is utter juicy deliciousness and like any good AIP recipe, can be eaten at breakfast, lunch, or dinner. Plus fennel, which contains anti-inflammatory oils, has many beneficial properties such as regulating hormones and maintaining water balance. Pair this with a side of your favourite sautéed greens, and you’re set!

Fennel Herbes de Provence Sausage B

Just a quick note on Herbes de Provence: Typically this seasoning blend contains a mix of savory, rosemary, thyme, marjoram, and oregano. However, I have seen some blends that contain fennel seed, which is not AIP compliant. So if you can’t find an AIP-safe brand, you can make your own blend of Herbes de Provence by combining equal amounts of dried savory, rosemary, thyme, marjoram, and oregano.

And another brief note on your choice of ground meat: You certainly don’t have to use ground boneless skin-on chicken thighs (they’re just my personal fave). Another fattier ground meat like pork will taste just as lovely. Let me know if you experiment. And, as always, happy nomming!

4.5 from 2 reviews
Fennel-Herbes de Provence Sausage (AIP, SCD, Paleo, Whole30)
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 12
  • 2.5 lbs ground meat (preferably ground boneless, skin-on chicken thighs)
  • 1 medium fennel bulb, diced finely (about 1⅓ cups)
  • ½ red onion, diced finely (about ½ cup)
  • 1 tsp sea salt
  • 1 tsp Herbes de Provence
  1. Sauté, in oil or fat of your choice, the fennel and onion until translucent (about 5-8 minutes).
  2. Mix together the ground meat, sautéed fennel and onion, sea salt, and Herbes de Provence.
  3. Form into ⅓ c patties.
  4. Heat a skillet to medium. Lightly oil. Pan fry the patties for about four minutes per side, or until a nice crust has formed and they are cooked through.




Next Post:
Previous Post:
This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 12 comments for this article
  1. Lori at 4:22 am

    I don’t have a meat grinder, I do have a kitchen aid 9 cup food processor. Would that work to grind the chicken thighs? I really want to try this recipe!! It sounds great and I am off pork now as well. So CRAP!! I love sausage…
    On your other recipe page, I am a soup lover too and make big batches so I have breakfast ready to go or a quick easy lunch! I tend to throw fish in mine, usually cod from the night before, left over chicken…I love it!

    • Martine Partridge Author at 9:14 pm

      Hi, Lori. I’ve used my food processor (smaller) to “grind” beef liver. It renders a chunkier texture, but it’s definitely do-able. I can’t say for sure, but it seems to me you could certainly try grinding up those thighs in the processor. Even if you get a slightly chunkier, more rustic texture, the taste should still be delicious. 😉 Mmmmm…yes, fish makes such a nice addition to soups. 🙂

  2. Erin at 10:36 am

    I felt inspired when looking at an Herbes De Provence mix in the store that included lavender but didn’t tell me if it included fennel seed so I think I will be making my own mix with it and trying this recipe out with sausage will come back and let you know how
    it goes.

    • Martine Partridge Author at 12:03 pm

      Oh, yes! Lavender is lovely, but a spice mix that doesn’t list all ingredients would make me nervous too. I’ll look forward to hearing back from you if you get a chance to try out these yummy sausages. 🙂

      • Erin at 1:42 pm

        After making these I don’t think the lavender made much difference; however after trying then with sausage I can totally understand how this recipe would be amazing with the ground chicken thighs. Guess I’ll have to make them again! 🙂

  3. Louise G at 8:27 pm

    Don’t have chicken at the moment, but do have ground turkey and will definitely try this out. Thank you for both the Herbes De Provence and the sausage recipes. Can’t wait to get started.

  4. Pingback: The Great Paleo AIP Ground Meat Roundup! - Provincial Paleo
  5. Morgan at 2:55 am

    I loooooove this recipe! It’s a great fast & easy dinner. I’ve been mincing chicken breasts instead of using ground chicken & it works great. There’s SO much flavor in these patties! Seriously, try this recipe- you won’t regret it 😉

    I give this recipe 5 stars but for some reason, my browser will only let me give it 4

    • Martine Partridge Author at 2:57 pm

      Yaaay, Morgan! So happy when readers let me know how much they are enjoying the recipes. You’ve reminded me to get my meat grinder out so that I can make another batch. And good to know this works well with minced breast as well. 🙂

  6. Shwrrie at 4:29 pm

    Aloha, I want to try this recipe. I have two different Herbs de Provence and they both contain lavender. Is that ok to use in this recipe?

    • Martine Partridge Author at 10:59 pm

      Hi there, Sherrie. I do hope you try this recipe because it really is one of my faves! 🙂 Lavender is A-Okay in this recipe, and, in fact, I prefer a Herbes de Provence mix that has it. If you are AIP-ing, just be careful that your mix doesn’t contain fennel seeds, which are elimination phase compliant. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: