Bacon-Wrapped Apple & Cinnamon Sausage
Prep time
Cook time
Total time
This recipe is AIP-friendly Reprinted with permission from The Healing Kitchen
Recipe type: Starters and Snacks
Serves: 15
  • 15 slices streaky bacon (not thick cut)
  • 1 ½ pounds (700g) ground pork
  • 1 Granny Smith apple, finely diced
  • 1 tablespoon finely chopped fresh rosemary
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground mace
  1. Heat the oven to 175°C/350°F. Have on a hand two 12-cup muffin pans.
  2. Cut the bacon slices in half widthwise. Do not use thick-cut bacon, as it will be difficult to mold into the muff in cups and will not cook properly. Lay 2 half-slices in an X shape inside a muff in cup. Fold any overhang into the inside rim of the cup. Repeat with the rest of the bacon to make a total of 15 cups. If you prefer your bacon crispier, bake the bacon cups for 7 to 10 minutes, then proceed with Step 3.
  3. Place the rest of the ingredients in a medium bowl and combine with your hands. Form fifteen ¼ cup–size balls of sausage with your hands and press them into the prepared bacon cups.
  4. Bake for 20 to 25 minutes, until the sausage is cooked through and the edges of the bacon are crispy. Immediately use a spoon to remove the cups to a paper towel–lined plate so that they are not sitting in all the juices. Let cool slightly and serve either warm or cold for an on-the-go breakfast.
Metric cup sizes are slightly larger than American. My recipe made exactly 12 of these fab' wee Bacon-Wrapped Apple & Cinnamon Sausages
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