It’s nice to have a quality sausage recipe on hand, especially one that can be enjoyed at breakfast. While most breakfast sausage is made with pork, this beef option is a flavorful variation sure to win over your family.
If you read labels at the grocery store, you know that most breakfast sausage is sweetened with high fructose corn syrup. I have found only one brand in my local store that uses sugar as an alternative. Even then, I’m left to question the meaning of “natural flavors.” I like to make sausage at home because I can play with the flavor profile and know exactly what’s in it.
These patties were made by hand chopping the apple, garlic, and bacon rather than using a food processor. They have a more rustic appearance and texture that I actually prefer.
Two quick things to note about the ingredients I’ve chosen here. First, I add a bit of bacon to increase the fat content of the patties. It adds to the depth of flavor as well as helps to hold things together. Second, the maple syrup helps to caramelize the patties as they cook. I don’t know if you’ve ever bought sugar free sausage, but it doesn’t brown or crisp up the same. I’m a sucker for the brown bits and crispy edges on sausage patties, so I consider the maple syrup to be a necessary addition.
For this recipe, there are two options for preparation. If you do not have a food processor, you can finely chop the apple, garlic, and bacon. I use a knife to dice the apple and garlic as small as possible, and kitchen scissors to cut the bacon into tiny pieces. The chopped texture provides a more rustic appearance that I actually prefer. If you do have a food processor, you can toss the apple, garlic, and bacon in all at once and mix until it forms a sort of paste. The paste will provide a final texture more like store bought sausage. No matter the method, I hand mix all the ingredients from that point forward.
The maple syrup helps the patties to caramelize nicely in the pan. The crispy edges are my favorite.
With one pound of ground beef and four ounces of bacon, I can easily get ten generous patties. I use just enough olive oil to coat the bottom of the pan. The patties will cook up with a nice, caramelized exterior. The aroma of apple, maple, sage, and ginger mingling with the beef and bacon will fill your home with the smell of fall. I hope you enjoy this breakfast sausage. We often serve it up with banana pancakes or eggs.
Apple Sage Breakfast Sausage
– mixing bowl
– large skillet
– food processor, optional
– 1 lb. ground beef
– 4 oz. bacon
– 1 small-medium apple
– 6 garlic cloves
– 2 tbsp. ground sage
– 2 tbsp. maple syrup
– 2 tsp. sea salt
– 1 tsp. ground white pepper
– 1 tsp. red pepper flakes
– 1 tsp. paprika
– 1/2 tsp. ground ginger
– olive oil for cooking
- Peel the apple and remove the core. Remove the garlic skins.
- If using a food processor: Place the bacon, apple, and garlic into the food processor and pulse until you have a sort of paste. Skip this step if chopping by hand.
- If chopping by hand: Chop the apple and garlic with a sharp knife until they are finely diced. Use kitchen scissors to cut the bacon into tiny pieces.
- Combine all ingredients into a mixing bowl and mix by hand.
- Separate the meat mixture into ten evenly sized patties.
- Heat a large skillet on the stove top over medium heat. When the pan is hot, add just enough oil to cover the bottom of the pan.
- Place the patties on the oiled pan and cook until the first side is brown, about 4-5 minutes.
- Flip and cook for 2-3 minutes on the other side, then add a lid to the pan, turn the heat down a bit, and cook for another 2-3 minutes.
- When you open the lid, there may be moisture in the pan around the patties. Flip the patties one more time and continue to cook until the moisture is gone.
- Remove from the pan and repeat cooking as necessary until all sausage patties are done. Enjoy!
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. You can also find her thoughts and personal health journey on RealFoodRealHealing.com.
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