Apple Sage Sausage Recipe

The second edition of Practical Paleo released this Fall and it is an amazing updated and expanded resource from Diane Sanfilippo! I cannot say enough amazing things about this book. If you have seen the first edition, which is a New York Times Bestseller and has sold over half a million copies (!!!!!), you know that Diane’s book is so much more than just a cookbook, it dives into health issues, how to eat for your body and health, and so much more. It’s truly an essential book to have on your book shelf.

I’ve met Diane only twice now, and we instantly clicked. I feel like I’ve known her for years! If you have met her, you can attest that she is beyond smart, so sweet, extremely talented and simply put, she knows what she is doing! She poured all of this into the Second Edition of Practical Paleo! 

You guys, this book is jam-packed! So many guides, resources, recipes, and more!

Why you need the second edition:

It’s a huge book! It has 480 pages.

There are 2 new chapters and 40+ new recipes.

The book has 3 NEW 30-day meal plans.

It also has a new quick reference guide, a new visual recipe index, and new recipe indicators!

BONUS! Diane has allowed me to share this fabulous recipe today with all of you! I absolutely love this Apple Sage Breakfast Sausage. I paired it with eggs and avocado for the perfect breakfast throughout the week or for a weekend brunch. They freeze really well, too!

Apple Sage Breakfast Sausage

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Prep Time 00:10 Cook Time 00:10 Total Time 00:10

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Ingredients

• 1 pound ground pork
• 1 medium apple, shredded, with the juice squeezed out (about 1/4 cup)
• 1/4 cup minced onions
• 2 tablespoons Breakfast Sausage Blend (page 257)
• 1 to 2 fresh sage leaves, minced, plus additional whole leaves for garnish (optional)
• 2 teaspoons ghee or butter, for the pan

Directions

1. In a mixing bowl, combine the pork, apple, onions, spice blend, and chopped sage and mix with your hands until everything is evenly incorporated. Form the mixture into 8 evenly sized patties.
2. Heat the ghee in a large skillet over medium heat. When hot, place the patties in the pan and cook for 3 to 5 minutes per side, or until cooked through and browned.
3. If desired, fry some sage leaves (about 1 per patty) in the pork fat left in the pan until crispy to garnish the sausage patties.

Recipe Notes

MAKE IT 21DSD: Use a green apple (Granny Smith) in this recipe.

Shared with permission from Diane Sanfilippo

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