Can I use a different type of meat instead of pork?

Absolutely! Ground turkey or chicken are delicious alternatives if you want a lighter, leaner sausage. You may want to add a bit more fat, like a touch of olive oil or extra ghee, to help with moisture and flavor.

Is it necessary to use both dried and fresh sage?

The dried sage brings earthy, woodsy undertones, while fresh sage adds a fragrant brightness you just can’t bottle. If you only have dried, use it, but fresh sage really elevates the final dish.

How do I keep the sausage patties from falling apart?

Mix just until combined and make sure you squeeze out most of the apple juice. If your patties still feel loose, let them chill in the fridge for 10-15 minutes before cooking—they’ll firm up beautifully.

What’s the best way to shred and squeeze the apple?

Shred the apple with a box grater, then use your hands or a clean kitchen towel to squeeze out as much juice as you can. Too much liquid can make the sausages soggy, so this step is important!

Apple Sage Breakfast Sausage Recipe

Description

Savory and slightly sweet Apple Sage Breakfast Sausage patties, made from ground pork, fresh shredded apple, and a fragrant blend of spices. Perfect for a wholesome, homemade breakfast, these patties are deliciously juicy, easy to prepare, and freeze well for meal prep.

Ingredients

Units Scale

For the Sausage Mixture

1 pound ground pork
1 medium apple, shredded, with the juice squeezed out (about 1/4 cup)
1/4 cup minced onion
1 to 2 fresh sage leaves, minced, plus additional whole leaves for garnish (optional)

Breakfast Sausage Spice Blend

2 tablespoons granulated onion
2 tablespoons granulated garlic
1 tablespoon dried parsley
2 teaspoons ground cinnamon
1 teaspoon dried ground sage
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Other

2 teaspoons ghee or butter for the pan

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Instructions

Make the Spice Blend: In a small bowl or a jar, combine the granulated onion, granulated garlic, dried parsley, ground cinnamon, dried ground sage, sea salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
Mix the Sausage: In a large mixing bowl, add the ground pork, shredded apple (with juice squeezed out), minced onion, chopped fresh sage, and all of the prepared spice blend. Using your hands, gently incorporate all the ingredients until evenly mixed.
Form the Patties: Divide the sausage mixture into 8 equal portions and shape each into a patty of even thickness for consistent cooking.
Cook the Sausage Patties: Heat the ghee or butter in a large skillet over medium heat. Once the pan is hot, carefully arrange the sausage patties in the skillet, ensuring they do not touch. Cook for 3 to 5 minutes on each side, or until they are browned and cooked through.
Optional – Garnish with Crispy Sage: If desired, add whole sage leaves to the skillet in the leftover pork fat and fry until crisp. Use these to garnish your sausage patties for extra flavor and visual appeal.

Notes

Use butter or ghee instead of oil for optimal flavor.
Preheat your skillet to achieve crisp edges on your patties.
These sausage patties freeze beautifully; consider making a large batch for future easy breakfasts.
For extra heat, feel free to add some cayenne pepper or red pepper flakes to the spice mix.
Recipe shared with permission from Diane Sanfilippo.

Nutrition

Serving Size: 1 patty
Calories: 160
Sugar: 2g
Sodium: 250mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0.5g
Protein: 9g
Cholesterol: 35mg