Ingredients
Units
Scale
For Breakfast Sausage:
- 1 pound lean ground meat (I use pork and/or chicken, but turkey and beef can be used, too.)
- 1 medium apple, grated (for moisture and slight sweetness)
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon chipotle powder (or cayenne)
For Italian Sausage:
- 1 pound lean ground meat (I use pork and/or chicken, but turkey and beef can be used, too.)
- 1 medium apple, grated (for moisture and slight sweetness)
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon fennel seed
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
Instructions
The process is identical for mixing up either recipe.
- Grate the apple into a mixing bowl. I don’t peel it.
- Add the herbs and spices to the mixing bowl and stir until everything is thoroughly and evenly combined.
- Add the ground meat to the bowl and work the apple and seasonings into the meat. (It’s easiest for me to mix it with my hands. That way I’m sure everything is distributed evenly.)
- The sausage is ready to use, immediately, but can be refrigerated or frozen, too. Making double or triple batches means you can always have some on hand in the freezer!
- Make into patties or crumbles and brown in a skillet on the stove.
Notes
Most commercial sausage has added sugar. The apple replaces processed sugar in my recipes and helps to keep the sausage from being dry.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Meat, Main Dish, Pork, Chicken, Beef, Turkey
- Cuisine: American