They’re delicious any time of year, but now that it’s cooling down here in Brisbane, it feels like just the right time for some Thanksgiving-inspired dishes in our home.
What I love about this dish is it’s a one-stop shop, ticking all the boxes of protein, carbs and nourishing fat, all in one go. The star of this dish is the crispy garlic and chives topping. With so many textures to experience, this dish will not disappoint.
Feel free to play around with the type of sausage that you use, or omit entirely if meat is not your thing, or you’re using this as a side dish. Just be sure to check the ingredients in the sausage you choose. Look for minimal ingredients, no gluten fillers and if following a specific dietary protocol, confirm it adheres to those guidelines.
For this dish, I used Failsafe-AIP/Paleo beef-liver-heart sausages and they were delicious, not to mention the pep-in-your-step, kick-in-your-pants, energy boost I feel when eating liver. But don’t worry, any clean sausage will do. Enjoy!
*Ghee and butter are nourishing options that would certainly taste delicious, but to keep this recipe AIP compliant, I have not used them. Feel free to sub either in place of the olive and coconut oil called for (Note: ghee is Whole30 compliant, butter is not). **Alternatively, you could grill/BBQ the sausages for that extra 'grilled' flavor. (I like using the oven for ease since it's already on). ***If no juices have drained off the sausage, add 2 TBL of olive oil and a few pinches of sea salt when mixing together.
Emily is a mindset mentor, writer, and mind-body fitness teacher with extensive experience drawing on multiple body arts and holistic health practices to maximize personal success from the inside and out.