Apple Sage Breakfast Sausage
For a time, my family lived on a farm in rural southwest Colorado. My brother was in charge of raising the chickens and ducks, my mom managed the greenhouse and gardens, my dad ran the fields, and I raised the pigs, usually about 3-4 at a time. Seeing the process through, from raising the animals to butchering and packaging the meat, made me passionate about nose-to-tail cooking: minimizing waste and maximizing flavor and value. Sausage is quintessential nose-to-tail cooking, using meat not suitable for the more expensive steaks, roasts, and specialty cuts.
This quick and easy Apple Sage Breakfast Sausage is my take on a classic fall breakfast sausage. It rich and unctuous without being greasy, is packed with apple and sage, and highlighted with generous freshly ground black pepper. If you've never made your own sausage, this is the place to start. The sausage is ready in minutes, and uses free formed patties to avoid the extra complexity of casing your own sausage.