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.