Country-Style Sausage with Fried Apples

  • Serves

    serves 4-6

Raw sage is too intense to eat; you have to cook this herb to both mellow it and release the flavor. We adapted this recipe from American Cooking: Southern Style (Time-Life Books, 1971) by Eugene Walter.


  • 2 lb. boneless pork shoulder, finely chopped
  • 2 tbsp. fresh sage leaves, chopped
  • 1 tbsp. salt
  • 1 tsp. freshly grated nutmeg
  • 12 tsp. freshly ground black pepper
  • 2 pinches ground cayenne
  • 3 tart apples
  • 1 tbsp. sugar
  • 1 tsp. cinnamon


Step 1

Put pork, sage, salt, nutmeg, pepper, and cayenne into a large bowl; gently mix together with your hands. Form mixture into 16 patties.

Step 2

Fry patties in batches in a large skillet over medium heat until well browned, 3–4 minutes per side; transfer to a plate as done. Meanwhile, peel and core apples, then cut into 6 wedges each.

Step 3

Cook apples in same skillet, turning as they brown, until just soft, 8–12 minutes. Sprinkle sugar and cinnamon over apples and cook, shaking skillet, until apples are glazed, about 5 minutes. Return sausage to skillet to warm through. Garnish with fresh sage.

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