Breakfast: Pork Sausage Patties: Apple, Fennel Seed, Smoked Paprika, Sage

I’ve been wanting to make my breakfast pork sausage patties for the blog for a while.  Hey, I’ve been wanting to make them for me again!

recipe, pork sausage, breakfast, apple, sage, fennel

Breakfast pork sausage, with apple. Seasoned with fennel, sage, and a mild smoked paprika. A little nutmeg.

Lo and behold, in random surfing, I came upon this recipe:  Apple, Sage & Fennel Breakfast Sausage.   While I am already quite happy with my own recipe, adding in actual apple sounded intriguing.  I already use lots of fennel and sage… this could only up the ante some!  Apples definitely marry well with pork.

recipe, breakfast sausage, apple

Dicing apples.  Some caffeine in the background.

I’m using the above linked recipe as inspiration for the apple parts.

For the ground pork, I am using pork obtained from a meat share.  I am looking forward to buying a meat grinder now that I have a kitchen with storage room in it, so I can grind my own cuts of meat.  Such a grinder will also have a link-stuffing function, if you do have one, I’m sure this sausage would be also good made into links (just cut the apple even finer).

recipe, pork sausage, fennel, apple, sage, smoked paprika, Paleo

A pile of spices and seasonings on top of the future pork sausage…

Prep Time:  Say, 15 minutes.
Cook Time:  About 6 minutes for the apple, 10 minutes for the patties themselves.
(Times will take longer the first time around if you have to adjust seasonings)

Rest Time:  5 minutes
Serves:  4 to  6 
Leftovers?:  Discussed below.

Pork Sausage Patties: Apple, Fennel Seed, Smoked Paprika, Sage

  • 1 pound ground pork
  • 1 tart apple, skin on or peeled.  Cored and diced small.
  • 1 tablespoon fennel seeds, toasted as below.  
  • 2 teaspoons sage
  • 2 teaspoons smoked paprika (I used mild, you can use hot, or mix it up)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon sea salt 
  • Cooking oil, avocado oil is recommended

Toast the fennel seeds in about half a teaspoon of oil for 2-3 minutes on a medium heat.

In a bowl, place the meat, and add all the seasonings on top.

In the same skillet you used for the fennel seeds, cook the diced apple for about 6-8 minutes until soft, stirring occasionally.  (If you need more oil, add a little, possibly a couple teaspoons…)

Remove from heat, and let stand for about 5 minutes until cool enough to work with.  Add to the bowl with the meat and spices.

Using your hands, mix the entire thing together.

Drop about a teaspoonful of your mixture onto your hot skillet and cook that for a few minutes… taste.  Adjust spices as needed.  (The above list is what I ended up with after adjusting.)

Shape into patties of your preferred size, and cook on the skillet – these were about 1/2 inch or so in thickness and about 3 inches  in diameter.  At medium heat, I cooked them about 6 minutes on one side, 5 on the other, with about 30 seconds back on the original side.  You want them well done – it’s pork.  And ground pork will remain moist.  But judge by your own range.

Garnish with whatever you wish (I had watercress to hand), and let rest for 5 minutes.

Meanwhile, I took their photos, and fried an egg to join them…

Eat, and enjoy!

I reserved the leftover meat in the fridge.  If your pork didn’t come frozen as mine did, you can shape up the patties, tightly wrap with plastic cling wrap, and freeze raw and ready for a future date.  Or, you can cook them all and freeze.  If you store the meat in the fridge, I’d cook them within a couple of days.

recipe, pork sausage, apple, fennel, sage

Your cohosts this week are Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook., at Fiesta Friday‘s weekly Link Party.  Drop on by!  Add your own recipe!  Visit others!

And, likewise shared with What’s for Dinner? Sunday Link-Up!
Visit, have fun, eat and eat!










About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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8 Responses to Breakfast: Pork Sausage Patties: Apple, Fennel Seed, Smoked Paprika, Sage

  1. Lizet Flores de Bowen says:

    We run out of our sausage spice mix. I really want to try your recipe now. I love the addition of the apples.
    Thanks for sharing at FF!

  2. Cat says:

    Ooh delicious. I love the apple you have used in these.

  3. What a wonderful idea. I have a meat grinder that belonged to my grandparents. I know they made their own sausages. I especially like that you will know exactly what is in them. Apples are a flavorful addition, probably kept them moist as well. Thanks for posting.

  4. I actually have a meat grinder attachment for my KitchenAid and guess what? I bought casings years ago! They’re in the freezer all this time. I wonder if they’re still ok 🤔 But anyway, I think this sounds wonderful, Diann, makes me hungry!

    • As soon as I can move my dining table up here I will get a manual meat grinder… I would prefer to attach it to the table than the counter, as I think it will be very stable that way considering that table. I don’t (yet) have a KitchenAid, but perhaps down the road. I think an Instant Pot will come first, and before that, the meat grinder with its attachments. Thanks!!!

      I don’t know how long meat casings last. If well frozen, could be worth a try.

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