Saturday, 15 November 2008

Apple and Pork Breakfast Sausage

2 medium apples
1 bunch of chives scissored
   into small pieces
2 tablespoons butter
2 medium cloves garlic
1 tablespoon minced fresh
   sage
2 teaspoons minced fresh
   thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon spicy mustard
1 pound ground pork


  • Heat large skillet over medium. 
  • Scissor chives (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 chives. 
  • 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. 
  • While the apples are cooking, peel the garlic cloves and grate them. 
  • Once the apples are done, add the garlic to the skillet and stir to distribute and cook the garlic, about 30 seconds. 
  • Transfer apple mixture to a medium bowl. 
  • Stir in the sage, thyme, salt, pepper, and spicy mustard. 
  • 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). 
  • 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:  Uncooked patties can be frozen.