Cherry Spice Sausage Patties

Growing up in East Africa, we had to hunt for and butcher all of our own meat. As much as I was a little grossed out by the butchering process, and really didn’t like touching all the meat, there was one part I enjoyed – making our own sausage. We would combine ground warthog (I know, you’re picturing Pumba from ‘LionKing’…. I’m sorry) with pork fat and a special blend of seasoning and had a perfect sausage to freeze and enjoy for the rest of the year. As I was making a batch of these sausages the other day, my mom reminded me of our Tanzania sausage making days and asked me if I included any of our special ingredients.

Typically when you think of sausages you think seed based spices and nightshades, so getting a blend that’s flavorful with a little kick while following AIP is always a challenge. These are juicy and tender and full of sausage goodness. Perfect alongside a salad and 1/2 a sweet potato for breakfast.

Cherry Spice Sausages 

Serves: 5-6 (12 patties)
Time: 25 minutes

– 1/2 kg/ 1 pound ground beef – could use pork or lamb – or a mix of meats

– 1 small white onion
– 4 cloves garlic
– handful of cilantro/ coriander leaves
– 1 small / medium carrot
– 8-10 cherries
– 1 inch ginger
– 1/2 t  cloves, cinnamon
– 1 T herbs D’Provence
– 1/2 t salt

– place meat of choice in a large mixing bowl
– rough chop carrot, onion & ginger
– pit the cherries
– add onion, garlic, cilantro/ coriander, carrot, cherries, spices, herbs and salt into the bowl of a food processor and process until smooth.
– preheat oven (350F/180C) or grill pan (medium heat). If using a grill pan lightly oil the pan.
– add spice mixture to the meat and work it through the meat
– form into 12 patties
– grill (on a grill pan on medium heat) for 4 minutes each side, or bake at 350F/ 180C  for 18 minutes and then pan fry for a couple of minutes just to brown the edges.

** This recipe was shared on this week’s AIP Recipe Roundtable on Phoenix Helix

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