Apple and Pork Breakfast Sausage

By hardlikearmour
October 6, 2015
6 Comments


Author Notes: 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

Makes: 8 to 10 sausage patties

Ingredients

  • 2 medium Jonagold apples
  • 1 shallot
  • 2 tablespoons butter
  • 2 medium cloves garlic
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 pound ground pork

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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).

More Great Recipes:
Fruit|Pork|Make Ahead|Fall|Winter|Breakfast

Reviews (6) Questions (0)

6 Comments

melissa November 4, 2017
i might try these with turkey!
 
Bascula March 6, 2016
I made these tonight for supper. Delicious! I agree that turning the heat up at the end is a good move, as the browning makes them taste even more yummy.
 
mrslarkin October 7, 2015
These sound incredible. I can almost smell it!<br />
 
Author Comment
hardlikearmour October 7, 2015
Thanks, mrslarkin! They smell pretty delicious whilst cooking :-)
 
EmilyC October 6, 2015
Saving these to try soon!
 
Author Comment
hardlikearmour October 7, 2015
Let me know how you like them. I realized (too late to edit) that I turn up the heat near the end of cooking to get them brown -- the fat renders nicely at the lower heat, but they definitely get a better Maillard reaction at medium to medium-high.