Apples and pork are a classic flavor combo, so I decided to incorporate some diced apple into breakfast sausage. I had Jonagolds on hand but another sweet to slightly tart apple would make a fine substitute. —hardlikearmour
Heat large skillet over medium. Dice shallot (there should be about 1/4 cup). Peel and cut apples into 1/4-inch cubes (there should be about 1 2/3 cup). Melt butter in skillet, and add the shallot. Sauté until translucent. Add the apples and a couple of pinches of the salt, and increase the heat to medium high. Stir occasionally until the apples are tender but not mushy, and start to turn golden.
While the apples are cooking, peel the garlic cloves and grate them on a microplane. Once the apples are done, add the garlic to the skillet and stir to distribute and cook the garlic, about 30 seconds.
Transfer apple mixture to a medium bowl. Stir in the sage, thyme, salt, pepper, and Dijon. Set the mixture aside to cool for about 15 minutes. Add the ground pork, and mix to combine (clean hands are the best tool for this).
Refrigerate the mixture for at least 60 minutes (or overnight). Divide and form into 8 to 10 patties. Heat non-stick skillet over medium-low. Cook patties, flipping once or twice, until browned and cooked through, about 12 to 14 minutes. (Note: These patties are a little looser than typical breakfast sausage so take care with flipping).
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.