Apple, Sage & Fennel Breakfast Sausage
The patties can be kept warm for up to an hour, but the more freshly cooked they are, the juicier they'll taste.
Yields 16 2-1/2-inch patties; serves eight.
3 Tbs. vegetable oil; more as needed
2 tart cooking apples (15 oz. total), like Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch dice
1 bunch scallions, thinly sliced, white and green parts divided
2 lb. ground pork (avoid pork labeled "extra tender," if possible)
1/2 cup loosely packed fresh sage leaves, finely chopped
1-1/2 tsp. fennel seeds, crushed in a mortar or lightly chopped
1 tsp. table salt
3/4 tsp. freshly ground black pepper
Heat the oven to 200°F. In a 10-inch skillet, heat 1 Tbs. of the oil over medium heat. Add the apples and the scallion whites. Cook, stirring occasionally, until the apples soften and just begin to brown, 5 to 8 minutes. Let cool for 10 minutes. In a large bowl, combine the apple mixture with the pork, scallion greens, sage, fennel seeds, salt, and pepper. Mix with your hands until well combined, but don't compact the mixture. Gently shape into 16 patties, about 3 inches in diameter and 3/4 inch thick.
In a 12-inch heavy skillet, heat the remaining 2 Tbs. oil over medium-low to medium heat. Cook the sausages (in three batches so they're not crowded) until nicely browned and cooked through, about 5 minutes per side. Add more oil only if needed after each batch, and adjust the heat to prevent overbrowning. Keep the sausages warm on a baking sheet in the oven, covered with foil.
nutrition information (per serving):
based on 8 servings;
photo: Scott Phillips
From Fine Cooking 75
, pp. 67
December 1, 2005