I’m not sure if you’ve read the back of a package of sausages lately but man, there can be some really weird ingredients in them (including gluten and all sorts of preservatives). The best solution is to make your own sausage patties: I mean really…who wants to stuff sausage casings? This recipe brings you all the flavor with a fraction of the work. I usually make savory Italian sausage patties by using something like Penzeys seasoning or Melissa Joulwan’s mix from “Well Fed”, but I had a hankering for something more breakfasty with a touch of sweetness. These would also be tasty if made with ground chicken or turkey.
1 pound (0.5 kg) lean ground pork
1 small onion, chopped into a small dice
1 apple, peeled and chopped into a small dice (I used a Pink Lady apple)
1 tsp dried sage
1 tsp ground fennel (or fennel seed…it was all I had)
3/4 tsp salt
1/4 tsp pepper
Coconut oil or fat of choice
1. Chop the onion and apple into a small dice. You want the pieces to be small enough that they’ll soften down and blend well into the patty.
2. In a large skillet over medium heat, melt a spoonful of your fat of choice. Sautee the onions until translucent, a few minutes. Add the apple and sautee both until softened, about 5-6 minutes total. Let cool for a few minutes.
3. In a mixing bowl, combine pork, sage, fennel, salt and pepper. When the onion / apple mixture is cool, add and mix well. I use my hands. Man up.
4. Form the sausage mixture into patties. I made mine about 2″ (5 cm) in diameter but you can make them as big or small as you’d like…it’s your show after all!
5. Heat the same skillet to medium-high. Add another spoonful of fat and fry the patties for 3-4 minutes on each side or until cooked through completely.
6. Eat them up!