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Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Apple Fennel Breakfast Sausage

4.9 from 8 reviews

Ingredients

Scale
  • 2 teaspoons fennel seeds
  • 1 pound ground pork
  • ½ red apple, diced
  • 2 tablespoons maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground sage
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried rosemary
  • ¼ teaspoon black pepper
  • 3 tablespoons butter, ghee, or coconut oil

Instructions

  1. In a small sauté pan over medium heat, toast the fennel seeds for no more than 5 minutes, until fragrant.
  2. Place all the ingredients except the butter in a large bowl and mix until well combined.
  3. Divide the sausage mixture into 8 patties and flatten them between your hands.
  4. In a large cast-iron skilletover low heat, melt the butter. Add 3 or 4 patties to the pan and cook for 5 to 6 minutes per side, until golden brown and cooked through. Keeping the heat on low will help cook the inside of the patties without burning the outside. Patience is key here.

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