Just in case you’ve ever wondered where I get my culinary inclinations from, this recipe should suffice as an answer. Our guest writer this week is none other than my mother, Carol Chapman-Allen, who made an amazing breakfast for me and my husband on my last trip to Texas and willingly obliged when I asked her to write up the sausage recipe. Enjoy y’all…
Since I had left over cherries, what else could I do but homemade breakfast sausage? Oh yeah, and rough cut hash, topped with a dry fried egg and a side of plantains all la cherry drizzle with goat cheese crumble. Here’s the rub. Well maybe the overnight sensation because you MUST mix up the sausage the night before to infuse the flavor.
Yield: 12-14 large patties
Time: 30 minutes cooking and prep (plus overnight time)
- 1 Granny Smith apple cored and peeled
- 2 Tbls sage, chopped VERY fine
- 1/3 medium onion
- 4 cloves of roasted garlic
- 2 Tbls applewood smoked sea salt (SpiceHound)
- 1 tsp ground clove
- 1 tsp nutmeg
- 2 Tbls white pepper
- 1 cup pitted cherries
- 2 Tbls olive oil
- 2 lbs ground pork
Place ingredients in a food processor, and dice thoroughly. Next, combine the diced ingredients in a large bowl mix with 2lbs ground pork, enough to combine well and leaving no clumps, because a bite of sage would be a shock. Transfer after mixing well, into a sealed container and refrigerate over night.
The next day form into small patties and fry over medium-low heat.