Apple, Sage & Fennel Breakfast Sausage

Ingredients

• ¾ tsp. freshly ground black pepper
• 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
• 1-½ tsp. fennel seeds, crushed in a mortar or lightly chopped
• 1 tsp. table salt
• ½ cup loosely packed fresh sage leaves, finely chopped
• 2 lb. ground pork (avoid pork labeled "extra tender," if possible)
• + 1 more ingredients
• • 1 bunch scallions, thinly sliced, white and green parts divided

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