AIP Lamb Sausage (and 4 Ways to Use It)

By: Ginny Mahar

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP, Low-Carb, Keto

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 babies, add a scoop of fermented sauerkraut, a few slices of avocado, and boom, ready to charge!

Two of the biggest challenges I found on the Autoimmune Protocol (AIP) were figuring out what to eat for breakfast, and keeping enough compliant food on hand to avoid ‘The Hungries.’ This batch-cooking recipe solves both problems. With breakfast for days in fridge and freezer, you’ll also have extra to spare for lunches and dinners. Here are a few of my favorite ways to turn one batch of sausage into many AIP meals:


1).     Lamb Sausage Patties

To make: 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

To make: 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 (if possible, 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.

To make: Take approx. 3/4 lbs. 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 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

To make: 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.

Here’s some info about the thyroid-friendly nutrients in this dish:

4.84 from 6 votes

AIP Lamb Sausage

This big-batch of lamb sausage gets its full-blast flavor from lots of aromatic herbs and garlic. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, AIP, Low-Carb, Keto.


Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12


  • 3 lb ground lambpreferably grass-fed and pasture-raised
  • 2 tsp. sea salt
  • 4 large cloves garlicminced
  • 1/2 cup chopped parsleyfresh
  • 1 tbsp. chopped rosemaryfresh
  • 1 tbsp. chopped thymefresh
  • 1 tbsp. chopped mintfresh


  1. In a large mixing bowl, combine all ingredients, and mix with your 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. 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.

  3. You may also wish to set some of the sausage aside for additional meals like this AIP Lamb Hash

Recipe 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: form 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.
  • Please see body of article for 4 more ways to use the sausage.
Nutritional Info Print
Nutrition Facts
AIP Lamb Sausage
Amount Per Serving
Calories 324 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Cholesterol 82mg27%
Sodium 387mg16%
Potassium 288mg8%
Carbohydrates 1g0%
Protein 19g38%
Vitamin A 355IU7%
Vitamin C 6mg7%
Calcium 33mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

*This recipe was featured on Phoenix Helix’s Paleo AIP Recipe Roundtable.

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.