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–+ servings
Twelve small homemade pork sausage links browned for a Full GAPS breakfast, without casings or garnish
Ebonie Garnica

Quick Homemade Sausage Links for Full GAPS

Small uncased Full GAPS sausage links made with plain ground meat, garlic, onion, pepper and oregano. Mix, shape and skillet-cook; the raw links can be prepared the night before.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 small links
Course: Breakfast, Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound plain ground pork or beef, chicken, turkey, or a mixture totaling the displayed meat weight
  • 1 garlic clove finely crushed
  • 1 tablespoon onion finely crushed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano flakes
  • 1/4 teaspoon cayenne optional
  • homemade ghee or rendered animal fat as needed for the skillet

Equipment

  • Mixing bowl
  • Measuring spoons
  • Board or plate
  • Le Creuset Artichaut skillet
  • Spatula or tongs
  • Food thermometer

Method
 

  1. Mix the ground meat with the garlic, onion, salt, pepper, oregano and optional cayenne until evenly combined. Keep the ground-meat texture rather than processing into a smooth paste.
    Raw ground pork mixed with garlic, onion, oregano and pepper for Full GAPS sausage links, with a meat-coated spoon
  2. Divide into the displayed number of small links. Roll each portion between your palms into a short sausage, keeping the links a similar thickness. Set on a board or plate.
    Twelve raw hand-shaped pork sausage links ready for the skillet in the Full GAPS recipe
  3. Melt enough ghee or rendered animal fat to coat a skillet over medium heat. Cook the links in a single layer, turning frequently to brown all sides, about 10 minutes. Lower the heat if they brown too quickly. Cook pork/beef links to 160°F in the center; cook any mixture containing chicken/turkey to 165°F. Serve hot on a clean plate.

Notes

Full GAPS: This seasoned skillet preparation is not early Intro or No-Plant. There is no egg, nut, grain flour or casing. Use rendered animal fat instead of ghee if avoiding dairy-derived fat.
Meat choices: Beef, pork, chicken, turkey, or mixtures work within the same total meat weight. Count any organ meat within that total; no fixed organ-meat ratio is specified.
Powder alternatives at 1×: Replace the fresh garlic with ½ teaspoon pure garlic powder and the fresh onion with 1 teaspoon pure onion powder. At 2×, use 1 teaspoon garlic powder and 2 teaspoons onion powder. Do not add both the fresh and dried versions.
Make ahead: Shape, cover and refrigerate the raw links overnight. Keep chilled until cooking.
Time and yield: This recipe makes twelve small links. A doubled batch makes twenty-four. About 5 minutes preparation and 10 minutes cooking. Allow extra time for additional skillet batches; thickness and meat choice affect cooking time.
Leftovers: Refrigerate cooked links promptly, covered. Reheat the portion needed until hot through.

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