These Sausage Bites are reminiscent of donut-shop sausage rolls, but totes Paleo AIP and anti-inflammatory.Jump to Recipe
I’m releasing this exclusive recipe (which was a fan-fave in our home) from my eBook, AIP Sheet Pan Recipes. I really can’t believe it’s been a whole year since its release!
Skip the trip to the pastry shop and make these AIP Sheet Pan Sausage Biscuit Bites instead!
All the recipes in AIP Sheet Pan Recipes were crafted to be made without the requirement of special equipment (other than occasionally a blender), so let’s just get out our mixing bowls and sheet pans to make the autoimmune protocol really easy.
The aroma that wafts through your home while they bake will bring the kolache roll bakery to you. Warning: Drooling not required but may happen while you wait.
I like to use a cookie scoop to craft the sausage meatballs. It saves time and makes them nearly perfectly even so that they cook through at the same time.
Then you par-bake them on a lined sheet pan (Hello, Less Clean-up, how are you today?) and mix up the dough while they are first-baking.
No rolling required for the dough either! You simply mix it up in a bowl, then shape the dough around and over the cooled, par-baked sausage bites.
Bake again, dunk in maple syrup or some No-Cook AIP BBQ sauce and BOOM you are breakfast, snack, or party-food ready.
Sausage Biscuit Bites – AIP
- 1 tsp avocado oil
- 1 lb ground turkey, chicken, or pork
- 2 Tb melted AIP fat of choice (I used chicken schmaltz)
- 1 tsp Himalayan salt
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp ground mace
- 1 tsp ground ginger
- 1 tsp maple syrup
- 1/2 cup coconut flour
- 1 1/4 cup tapioca starch
- 1/2 tsp Himalayan salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp gelatin
- 1/2 tsp honey
- 1/2 cup palm shortening
- 1/2 cup coconut cream
- 1 tsp apple cider vinegar
- Place a rack in the center of the oven, and heat to 400 F.
- Line a large sheet pan with parchment, and drizzle with the avocado oil.
- In a medium mixing bowl, mix together the sausage ingredients until well combined.
- Use a 2 Tb cookie scoop or your hands to form 2 Tb sized sausage balls, placing them on the prepared sheet pan as you go. You should have about 18 sausage balls, give or take.
- Bake for 8 minutes, then transfer the sausages to a paper-towel-lined plate to help drain the excess juices. This step is important so that the juices do not seep into the pastry later and make it soggy.
- Set aside to cool while you make the dough. (At this point they may not be thoroughly cooked through and should not be eaten. They will cook more in the oven later with the dough, so we don’t want them to dry out early.)
- In a large mixing bowl, mix together the dry ingredients for the dough. Drizzle the honey over the top of the dry ingredients, then cut in the shortening using a fork or a pastry cutter.
- When the mixture looks evenly crumbly, use a fork to mix in the coconut cream and vinegar. Stop mixing when it just comes together.
- Knead the dough gently in the bowl until it forms a ball. If it keeps crumbling, break it apart, then with a fork stir in another Tb of coconut cream at a time until it will form a ball.
- Re-line your sheet pan with a fresh piece of parchment, and reduce oven temperature to 375 F.
- Divide the dough evenly into as many sausage balls as you have.
- Take a piece of dough, roll it into a ball, and flatten into a 3″ circle in your palm. It doesn’t have to be perfect, they actually look very quaint when they are more rustic!
- Keeping the dough circle in your palm, place a sausage ball and place it in the center of the circle.
- Fold the dough up onto the ball and gently press the very top so it sticks well.
- As you go along repeating this process, place the bites on the prepared sheet pan about an inch away from each other.
- Bake for 10 minutes or until the pastry has turned a gentle golden brown.