Apple, Sage & Fennel Breakfast Sausage

Apple, Sage & Fennel Breakfast Sausage
Photo by Scott Phillips


  • 1-½ tsp. fennel seeds, crushed in a mortar or lightly chopped
  • ½ cup loosely packed fresh sage leaves, finely chopped
  • 1 tsp. table salt
  • 2 tart cooking apples (15 oz. total), like Granny Smith or Pink Lady, peeled, cored, and cut into ¼-inch dice
  • 3 Tbs. vegetable oil; more as needed
  • ¾ tsp. freshly ground black pepper
  • 1 bunch scallions, thinly sliced, white and green parts divided
  • + 1 more ingredients
    • 2 lb. ground pork (avoid pork labeled "extra tender," if possible)

Heat the oven to 200°F. In a 10-inch skillet, heat 1 Tbs. of the oil over medium heat. Add the apples and the scallion whites. Cook, stirring occasionally, until the apples soften and just begin to brown, 5 to 8 minutes. Let cool for 10 minutes. In a large bowl, combine the apple mixture with the...

View full recipe at Fine Cooking


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