when it comes to the bacon vs sausage debate, most of my life i have been strongly on team bacon. my love for bacon runs real deep. but in the last few years i have grown a real appreciation for the breakfast sausage in all it’s glorious forms. and one of my favorites is a boldly seasoned, sweet and savory sausage that makes the perfect compliment to a good fried egg.

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture.

using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot.

cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned.

remove from the pan to a paper towel or drying rack and allow any excess oil to drain off.

serve and enjoy.

xo, a

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture. using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot. cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned. remove from the pan to a paper towel or drying rack and allow any excess oil to drain off. serve and enjoy.

winter is far from my favorite season. but soup season, now that is a different story. i have big giant heart filled eyes when it comes to soup. and nothing says soup like days of rain.

now, consecutive days of rain in orange county are a serious rarity. but in the last few weeks we have had multiple strings of rainy days and it has been glorious. and soup filled.

my childhood rainy days were filled with bowls full of body warming clam chowder. thanks to the combo of ingredients in my kitchen and my glorious soup memories, my adult soup dreams came true with this hearty and delicious salmon and corn chowder.

salmon + corn chowder

serves: 6-8

prep time: 15 minutes

cook time: 45 minutes

total time: 1 hour

ingredients: 1.5 lb salmon, skin removed and cut into chunks. 3 pieces bacon, sliced in .25 inch slices. 2 fresh ears of corn, kernels cut from the cob (or 1 pack of frozen corn, thawed). 1 lb red potatoes (or other waxy potatoes) cut into .5 inch cubes. 1 medium brown onion, diced. 2 carrot stalks, diced. 3 garlic cloves, minced. 5 cup dry white wine. 4 sprigs thyme leaves, stems discarded. .5 tsp ground fennel seeds. 2 tbs flour. 2 cups seafood stock (you could sub chicken or veggie if you can’t get your hands on seafood). 3 cups whole milk. 1 cup whole milk. 1 tbs kosher salt. 1 tsp freshly ground pepper. finely chopped chives for garnish. large heavy pot. slotted spatula.

start by heating your pot to a medium heat and add in your bacon. allow your bacon bits to cook till they are nice and crispy. about 5-7 minutes, stirring every couple of minutes. once your bacon is cooked, use a slotted spoon to remove it from the pan to a paper towel to dry off the excess grease.

season your fish with half the salt and pepper and add the pieces to the hot pot. cook until the fish is just cooked through, about 3-4 minutes a side.

once the fish is cooked (or even a little bit under since it will continue to cook once added back to the soup), remove it from the pot and set it aside in a bowl.

add the onion, celery, potato, corn and garlic to the hot pot. season with half the remaining salt and pepper. cook until the onions are translucent, about 8-10 minutes. stir every couple minutes so they cook evenly. stir in the flour until completely combined into the veggies.

deglaze (scrape up all the brown bits on the bottom of the pan) the pan with the white wine. add in the fennel and thyme.

when all the wine as cooked off, pour in the stock. bring the stock to a boil and then pour in the milk & cream. season with the remaining salt and pepper.

bring the liquid back to a boil and immediately reduce it to a simmer. chop up your bacon bits into smaller crumbles. add all but a tbs of bacon back to the soup. reserve the rest for garnish.

add the salmon and all it’s juices back to the pot. once the liquid simmers once again, turn off the heat.

serve topped with a couple pinches of chives and some bacon crumbles.

xo, a

salmon + corn chowder

serves: 6-8

prep time: 15 minutes

cook time: 45 minutes

total time: 1 hour

ingredients: 1.5 lb salmon, skin removed and cut into chunks. 3 pieces bacon, sliced in .25 inch slices. 2 fresh ears of corn, kernels cut from the cob (or 1 pack of frozen corn, thawed). 1 lb red potatoes (or other waxy potatoes) cut into .5 inch cubes. 1 medium brown onion, diced. 2 carrot stalks, diced. 3 garlic cloves, minced. 5 cup dry white wine. 4 sprigs thyme leaves, stems discarded. .5 tsp ground fennel seeds.  2 tbs flour. 2 cups seafood stock (you could sub chicken or veggie if you can’t get your hands on seafood). 3 cups whole milk. 1 cup whole milk. 1 tbs kosher salt. 1 tsp freshly ground pepper. finely chopped chives for garnish. large heavy pot. slotted spatula.

start by heating your pot to a medium heat and add in your bacon. allow your bacon bits to cook till they are nice and crispy. about 5-7 minutes, stirring every couple of minutes. once your bacon is cooked, use a slotted spoon to remove it from the pan to a paper towel to dry off the excess grease. season your fish with half the salt and pepper and add the pieces to the hot pot. cook until the fish is just cooked through, about 3-4 minutes a side. once the fish is cooked (or even a little bit under since it will continue to cook once added back to the soup), remove it from the pot and set it aside in a bowl. add the onion, celery, potato, corn and garlic to the hot pot. season with half the remaining salt and pepper. cook until the onions are translucent, about 8-10 minutes. stir every couple minutes so they cook evenly. stir in the flour until completely combined into the veggies. deglaze (scrape up all the brown bits on the bottom of the pan) the pan with the white wine. add in the fennel and thyme. when all the wine as cooked off, pour in the stock. bring the stock to a boil and then pour in the milk & cream. season with the remaining salt and pepper. bring the liquid back to a boil and immediately reduce it to a simmer. chop up your bacon bits into smaller crumbles. add all but a tbs of bacon back to the soup. reserve the rest for garnish. add the salmon and all it’s juices back to the pot. once the liquid simmers once again, turn off the heat. serve topped with a couple pinches of chives and some bacon crumbles.