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Apple, Sage & Fennel Breakfast Sausage

1-tbsp vegetable oil
2-tart cooking apples, about 15 oz, peeled, cored, and diced 1/4"
1-bunch scallions, thinly sliced with white & green parts divided
2-lb ground pork
1/2-cup loosely packed fresh sage, finely chopped
1 1/2-tsp fennel seeds, crushed or lightly chopped
1-tsp salt
3/4-tsp freshly ground black pepper

In a 10 inch skillet, heat oil over medium heat
Add the apples and scallion whites
Cook until apples are soft and starting to brown about 5-8 minutes
Let cool for 10 minutes
Combine all ingredients and lightly shape into 3/4-inch thick patties, avoid crushing apples
Fry to cook or freeze for later use



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