Apple-rosemary breakfast sausage & the secret to better pancakes!

I don’t usually get fancy with food at in the morning. I’m happy with toast, or oatmeal—nothing that requires too much thinking before I’ve managed to consume an entire pot of coffee.

Breakfast for dinner, though? A big stack of pancakes after a long day? That is more my style.

I had a serious pancake craving this week, and I wanted to pair them with some protein. I pulled some ground pork out of the freezer, and this was the result:

Apple-Rosemary Breakfast Sausage

Apple-Rosemary Breakfast Sausage

Apple-Rosemary Breakfast Sausage

Inspired by Chicken, Apple & Fresh Sage Sausage Patties at Eileen’s Passions to Pastry

  • 1 lb. ground pork
  • 1 apple, peeled and diced very fine
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. pepper
  • 1 tsp. dried rosemary*
  • ¼ tsp. red chili flakes
  • 1 tbsp. maple syrup [I use a maple/agave blend from Trader Joe’s, but I’m sure that straight maple syrup would be fine too.]
  • 2 tbsp. brown sugar

Combine all ingredients. Form into palm-sized patties. Heat a thin layer of oil in a large pan and cook over medium heat—about 5 minutes per side, or until well-browned, with a nice crust. I like to use a pan that has a lid, just to avoid oil splatter. Yields 12-14 patties.

Bonus: These sausages are just as good—maybe even better—after a night in the fridge.

Round out your breakfast—or breakfast-at-dinner—with my favorite pancake recipe. This may be the first time you’re seeing an adapted recipe from The Essential New York Times Cookbook, but I can promise you that it won’t be the last. It is, without a doubt, my culinary bible.

Pancakes

Adapted from The Essential New York Times Cookbook, edited by Amanda Hesser

  • 1 ¼ c. flour
  • 1 tbsp. baking powder
  • 1 tbsp. sugar
  • ½ tsp. salt
  • 2 eggs
  • 1 c. milk [Soy milk works well in this recipe, too.]
  • 2 tbsp. vegetable/canola oil
  • 3 tbsp. melted unsalted butter
  • 2 tsp. vanilla extract

Combine dry ingredients in a mixing bowl. Blend wet ingredients in a separate bowl, and then add slowly to dry ingredients, whisking to combine—some small lumps are okay.

Fire up a pan over medium heat, and use about ¼ c. batter for each pancake. Serve with whatever topping your heart might desire! Yields enough pancakes for approximately 4 hungry adults.

Laura’s #1 pro-tip for making better pancakes: Always let your pancake batter rest for at least 15 minutes before cooking. This allows the baking powder to work its magic, which results in lighter, more delicious pancakes. Scout’s honor!

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