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AIP homemade lamb sausage with fresh herbs

AIP Lamb Sausage (and 4 Ways to Use It)

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This 3-pound batch of AIP lamb sausage is a perfect staple for your thyroid-friendly diet. It’s free of the processed ingredients you might see on the label of your pre-packaged breakfast sausage (like soy protein concentrate, corn syrup, or MSG). On busy mornings, I reheat a few of these savory patties, add a scoop of fermented sauerkraut, a few slices of avocado, and boom, ready to charge!

Two of the biggest challenges on the Autoimmune Protocol (AIP) are figuring out what to eat for breakfast, and keeping enough compliant food on hand to avoid ‘The Hangries.’ This batch-cooking recipe solves both problems. With breakfast for days in the fridge and freezer, you’ll also have extra to spare for lunches and dinners.

Below, you'll find a few of my favorite ways to turn this one batch of sausage into many AIP meals!

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4 Ways to Use this AIP Lamb Sausage


1).     Lamb Sausage Patties

Roll the meat mixture into golf-ball-size rounds, flatten, and brown in a skillet over medium-high heat. Put some in the fridge to be eaten in the next few days, and the rest in the freezer for easy reheatable breakfast sausage.

2).     Lamb Burger Salad

Toss a few handfuls of baby arugula with olive oil and a splash of balsamic vinegar. Top with a few of the browned lamb patties, freshly crisped bacon bits, and caramelized onions (I like to give them some color in the same pan I sizzled the lamb sausage in). If you can tolerate dairy, add a sprinkling of crumbled goat cheese. If you can’t, use diced avocado. Sooo good.

3).     Lamb Meatball Soup

This is an especially good option if you have bone broth on hand, and kids love it.

Take approx. 3/4 lb. of the meat mixture and roll into tiny meatballs, about the size of a macadamia nut. Simmer in a quart of bone broth (or your favorite store-bought broth), along with whatever appropriate diced vegetables you have on hand. Simple diced carrots and celery are great. I added a leftover roasted vegetable medley containing zucchini, cauliflower, and swiss chard. Simmer lightly until the veggies are tender. Or, skip the veggies altogether and enjoy these simple “meatballs en brodo”.

4).    Lamb Hash with Carrots and Celery Root

In a large skillet, brown a pound of the lamb sausage mixture. Remove with a slotted spoon and set aside. Add a pound each of diced celery root and carrots to the drippings in the pan, and sauté until well-browned. Season with a pinch of cinnamon, two pinches of turmeric, and one tablespoon of maple syrup. Add the sausage back to the pan, stir to combine, and enjoy! See the full recipe HERE.


Thyroid-healthy Highlights:

  • In addition to selenium, zinc, and iron, a 4 oz. portion of ground lamb provides 91% RDI of the essential amino acid Tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
  • Parsley has myriad health benefits and is often recommended as a detoxifying agent. Nutritionally speaking, parsley is a very good source of vitamin A and iron: both of which are key thyroid-supporting nutrients. Parsley is also a good source of zinc, which helps support memory, concentration and the immune system, while reducing the inflammation that can be associated with thyroid disease.
  • Garlic has many powerful healing properties and can aid or alleviate some of the symptoms of thyroid disease such as inflammation, cardiovascular issues, decreased immunity, and increased infection. It can also support the liver in its detoxification efforts.



AIP Lamb Sausage (Big Batch)

AIP Lamb Sausage (Big Batch)

Yield: 12
Author: Ginny Mahar
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Gluten-free, Dairy-free, Paleo, AIP, Low-Carb.


  • 3 lbs. ground lamb, preferably grass-fed and pasture-raised
  • 2 teaspoons sea salt
  • 4 large cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh mint


  1. In a large mixing bowl, combine all ingredients, and mix with clean hands until herbs and seasonings are evenly dispersed.
  2. For breakfast patties, roll into golf-ball sized rounds, and flatten to 1/2 - 2/3-inch thick patties. (see notes)
  3. Heat a large skillet over medium-high heat, and add patties to pan, working in batches to avoid overcrowding and ensure a nice brown crust. Cook 4-5 minutes per side or until browned and slightly-pink in the center. Remove from pan, let cool, and store as desired in fridge and/or freezer. (see notes)


  • Keeping your hands wet while forming patties, burgers, or meatballs will keep the meat from sticking to them. Keep a bowl of cool water nearby to dip your hands in.
  • To ensure a moist and juicy sausage patty, avoid overcooking, especially if you plan to freeze and reheat them later. I like to do about 5 minutes per side, maintaining a slightly-pink center.
  • Lamb renders the most delicious fat as it sizzles and browns. No additional oil is needed, but a splatter guard may come in handy.
  • To freeze: divide the mixture into 8-ounce (1/2 lb) portions, and freeze on a parchment-lined baking sheet until solid. Place frozen portions in large zip-top freezer bag. Seal, label, and date the bag. Store in freezer for up to 6 months. Thaw and use as desired.


Nutrition Facts



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