We ordered a quarter of a cow this year. All that delicious, homegrown, grass fed beef is amazing and something we normally don’t eat because venison is the red meat of choice here. (You can check out all of my venison recipes here.) In doing so, we forgot that we told our friend that we would take half a pig like we have for the past several years. And so now, we have tons of meat that needs consuming. And piles of both ground beef and ground pork (along with all the ground venison that came with this year’s harvest) means opportunities to develop new recipes. My husband said, why don’t you play with breakfast sausage. So in my mind, apple and pork go together. So here is a savory sweet Pork Apple Sausage that is perfect for breakfast with or without eggs on the side. And it’s Whole30, so if you are heading into a January Whole30, breakfast has arrived.
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Whole30 Breakfast Sausage
It turns out that making breakfast sausage is pretty easy. Truthfully, I had never given much thought to it until now. In past years, our venison processor had included breakfast sausage as an option, so we would order it along with our other cuts, but it turns out that Pork Apple Sausage is just another one of those foods that I feel like you should never buy store bought again!
I use my food processor (we love our Ninja<—affiliate link) to shred the apple and onions to get them finely chopped to keep the right texture. I used about 3/4 cup of apple (1 medium?) and 1/4 cup of onion (about 1/2 a small) to about a pound of ground pork. To that I add a mix of spices that bring out the best in both the apple and the pork like salt, white pepper, caraway, cinnamon and nutmeg.
Mix well with your hands or with a fork, then form into patties. I used an ice cream scoop to make them even in size. Using our ice cream scoop, this makes 10 patties.
Heat the oil of your choice in a skillet on medium high heat. Cook covered for 3 minutes, than flip and cook an additional 2 minutes. That’s it.
Meal Prep Pork Apple Sausage
These Pork Apple Sausage patties are perfect for your meal prep on a weekend day. I made a triple batch of these sausages and then put them in a single layer on a parchment or freezer paper lined cookies sheet in there freezer until they were frozen that transferred them to a zipper bag. Then we can pull out a few for breakfast on weekday mornings. Reheat them on the stove in a skilled with oil or in the microwave.
These are perfect for your upcoming January Whole30, for New Year’s Breakfast, or any time. They would also be perfect for a packable lunch. For more Whole30 lunch ideas, check out my post on 10 Whole30 Lunches.
Let us know what you think.
Pork Apple Sausage
Equipment
- food processor (or box grater)
- mixing bowl
- skillet with a lid
- ice cream scoop
Ingredients
- 1 pound ground pork
- ¾ cup shredded apple about 1 medium
- ¼ cup shredded onion about ½ small
- ½-1 teaspoon kosher salt to taste
- ⅛-¼ teaspoon white pepper ⅛ tsp makes a very mild sausage, add more for kick
- 1 teaspoon caraway seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- cooking oil of choice we have used canola and olive
Instructions
- Stir all the ingredients together in a bowl until well blended.
- Form patties with your hands.
- Heat oil on medium high heat in a skillet.
- Add patties to the pan leaving space between them. You will probably have to cook in batches. Cover and cook for 3 minutes.
- Flip and cook an additional 2-5 minutes until they reach an internal temp of 165°.
