Pardon me while I wax nostalgic for a few moments…
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!
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!
Fennel-Herbes de Provence Sausage (AIP, SCD, Paleo, Whole30)
Recipe type: Main Dish
- 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
- Sauté, in oil or fat of your choice, the fennel and onion until translucent (about 5-8 minutes).
- Mix together the ground meat, sautéed fennel and onion, sea salt, and Herbes de Provence.
- Form into ⅓ c patties.
- 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.