Caramelized Onion and Apple Cinnamon Maple Breakfast Sausage
Yesterday I posted on my Facebook page that I had been elbow-deep in meat in my new obsession – making sausage – and wondered if anyone would be interested in my sausage recipes. I haven’t really been sharing them, despite making so many flavor combinations, because I was worried many of you would find making your own sausage daunting, just like I did before a friend got me hooked. (That’s how it always starts – a friend just offers a “sample”, right? )
We already had the KitchenAid which is what we use to grind the meat and then we bought the sausage extruder attachment for it and these natural hog casings
Anyway, if there’s enough interest, I’ll write a how-to post on the actual sausage making. But for now, I’ll just post the recipe because you can use these – and all of my sausage recipes – to make sausage patties if you don’t do the whole casing/stuffing thing.
We had a hard time finding just fatback – it only seems like a local Asian market carries it, so I just started buying the large pork shoulder with the fat and bone and grinding it myself. If you don’t have a KitchenAid to do the grinding, ask your local butcher if they can do it for you. Most will do it without charge.
So I’ve decided that every Monday this winter will be Sausage Monday and I’ll post a new recipe each week! I’ve already got a handful in my arsenal. Next up is Sundried Tomato and Mozzarella – the kids called it the Pizza Sausage – and it came out amazing.
This one was actually Mike’s idea and we threw it together last night – tasting and adding spices and amounts of things until it was just right. I had it again for breakfast this morning and it was even better as it sat overnight in the fridge!
Recipe: Caramelized Onion and Apple Cinnamon Maple Breakfast Sausage
Ingredients
- 2 lbs of ground pork
- 1/2 lb ground/finely diced fat back
- OR 2 1/2 pounds ground pork shoulder with fat left on
- 1 c. apples, peeled and finely diced (we used dried but fresh is okay)
- 3/4 c. sweet white wine (we used Moscato)
- 1 large sweet onion, sliced
- 2 tbsp. butter
- 1/8 c. maple syrup (around 2-3 tbsp depending in your sweetness level)
- 1 tsp. salt
- 1 tsp. sage
- 1 tbsp. cinnamon
Instructions
- Place the apples in a bowl and cover with the wine and let soak while you do the next step.
- Caramelize the onion by melting the butter and adding the onion on medium-low heat, stirring often until brown and soft.
- Once the onion is done, let cool a bit and chop up.
- Add all ingredients (including the extra wine) to a large bowl and mix well.
- If not making stuffed sausage links, form into small flat patties and pan-fry on low to cook, about 3 minutes each side.
Related Posts
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Sweet and Savory Sausage-Stuffed Squash
Posted on Feb 14, 2012
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Sundried Tomato and Mozzarella Sausage
Posted on Feb 6, 2012
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Roasted Brussels Sprouts with Squash and Walnuts
Posted on Dec 6, 2011
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Cream of Caramelized Onion and Cauliflower Soup
Posted on Jul 14, 2011
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That sounds delicious! It’s too bad you don’t live in the south. They sell fatback in some of the more well stocked convenience stores down here! LOL!
I would LOVE a tutorial on sausage link making!!! I’ve only made patties so far but seriously miss the crunchy casings (and like you said, I’ve been intimidated to learn how to do it). :-D
Wow, that is totally impressive! I’d love to eat one of those babies! I look forward to Sausage Mondays, AndreAnna. :-) Thanks to you and the guys!
Shirley
AndreAnna, this is AMAZING! I did see your post and when I tried to go back to comment on it later, I couldn’t find your page. Silly FB. Anyway, I think it’s a great idea if you shared how to make sausage. I would definitely enjoy. :D
I find I’m using cinnamon in more and more “savory” dishes – it’s such a good addition!