The grocery store near my parents house has this deal on meat – certain varieties/packages/products are 5 for $20, which equals out to $4 each. (I did the simple math for y’all because for some reason in my head I always think it equals 5$ each, and then I feel like a moron when my sister corrects me. True story.) Now, that doesn’t really mean much of a deal if you pick out a package of, say, ground beef that’s only $3.50 (you’d be surprised), or a couple of ham steaks at $2.98 a piece…but if you pay attention you can really save some money. For example, the last time I was home I snagged a 2 pound package of ground pork that was priced at $6.78, but with the deal I got it for $4! And I knew exactly what I wanted to do with my steal of a deal.
You may remember these from this post from last Wednesday, and you may remember I said I’d give y’all the recipe the next day? Well, that sounded like the perfect plan until I realized that all my pictures of these lovely little sausage patties were saved on my external hard drive on the East Coast…and I was on the West Coast.
Total blogger fail.
So instead you get the recipe today, now that I’m back from my week of vacation, from which I need another week of vacation to recover from my vacation. Funny how that works, huh?
I originally called these “Pork and Apple Breakfast Sausage” because more often that not I’ll eat them hot with eggs in the morning, but as you saw in the aforementioned last Wednesday’s post, they are also a great travel snack when you need a quick hit of protein. They taste just as good cold and you can easily eat them with your fingers, which is what I look for in a good travel snack. As long as I have a couple of napkins with me that is!
And have I mentioned they freeze incredibly well? I don’t normally eat meat with breakfast…I don’t particularly love bacon (sorry!!), and it’s generally just easier for me to scramble up some eggs and veggies and call it a day. But every now and then when I get that craving, I just pull a bag of these out of the freezer the night before (I bag them individually because I’m all about quick and easy) and the next morning I toss them into my skillet to heat through and voila! Plus they have my favorite sweet and savory flavor combination from the apple and the spices and the pork and the cinnamon, which turns out to be the perfect complement for pretty much any breakfast combination.
Oh, and another thing? You have two options for when you want to cook the patties – I pan fried the ones I used for this post because I like the dark outer edges and it takes a lot less time, but you can also bake these patties and they taste just as good. Plus, it’s a lot less mess in your kitchen. Completely up to you!
These are also incredibly versatile, and I love to play around with flavor combinations. However, the combination of pork and apple and cinnamon just…works. I can’t really explain it, at least not in any way that won’t make me sound insane, so you’ll just have to go try it!
WHAT YOU’LL NEED (makes about 12 patties, depending on size)
2 lbs ground pork
1 yellow onion, diced
1 small gala or pink lady apple, diced
2 tbsp savory or salt free seasoning (I used a McCormicks blend)
1/2 tbsp cinnamon
salt and pepper to taste
your favorite oil for frying (optional – I used coconut oil)
WHAT TO DO
In a large bowl all your ingredients and mix well – it’s easiest to use your hands in order to make sure everything is combined. Form into uniform sized patties (it doesn’t matter how large or small, but ensuring the same size patties will make for equal cooking time).
If frying, heat your oil in a large skillet and fry the patties, approximately 5 minutes per side until cooked through. Lay on paper towels to soak up excess oil.
If baking, line a baking sheet with aluminum foil and lay your patties out like cookies. Bake at 375 for 25 minutes or until cooked through (it depends on the thickness of your patties). If you bake these, they won’t get as dark as the ones in my pictures, so you may have to cut one open to make sure it’s cooked all the way through.
I should probably start doing something new with my photo editing, huh?