This breakfast combination is the perfect marriage of savory and sweet and provides a tasty alternative for those with egg allergies. I enjoy these with Swiss chard sautéed in butter, a piece of buttered teff Thurobread brand bread, and fermented vegetables. I make seven patties (scant 1/3 cup each) and freeze half of the uncooked meat to bring out later in the week. I make the apples all at once and just store in the refrigerator for the week.

Approximately 7 servings


1 lb. ground pastured pork
2 tsps. chopped sage
2 tsps. maple syrup
¾ tsp. sea salt
¼ tsp. black pepper
¼ tsp. nutmeg
1/8 tsp. crushed red pepper (optional)
1/8 tsp. marjoram
3 apples, sliced thinly
2 TBS butter
½ tsp. cinnamon


1. Sauté the apples, cinnamon and butter in a skillet on low heat. You can add a little water to help them cook more quickly. Put a lid on the skillet to keep moist.

2. Place the pork, sage, maple syrup, salt, pepper, nutmeg, red pepper, and marjoram in a bowl and combine well. Form the mixture into patties 2-inches wide and ½- inch thick.

3. While the apples are cooking, heat another skillet over medium-high heat.

4. Fry the sausage patties in the skillet until cooked through, about 2 to 3 minutes per side.

Recipe compliments of Danielle Walker.