Sausage Stuffed Apples
So sometimes, I get random ideas while I’m making coffee (surprisingly, my brain DOES actually function before caffeine) and they turn out to be good. Like really, really good.
I’ve been struggling with trying to incorporate more egg-free breakfasts in my world because frankly, I get sick of eggs. I easily go throw 2 dozen eggs a week BY MYSELF. That’s a whole lot of eggs. My usual go-to egg-free breakfast is sausage and sauteed apples, so I decided to make it a little differently this morning.
This recipe isn’t complicated or difficult, it just requires some time cutting and carving the apple. If you have an apple corer, that will probably work too. Also, feel free to add TONS of mix-ins – I think some diced, soaked dates and toasted walnuts would be ah-mazing. I also typically just buy ground pork and season it instead of buying sausage – it’s usually cheaper and I like to change up the spices every so often. You can use either in this recipe – up to you!
Sausage Stuffed Apples
- 1lb ground pork or sausage (omit spices if using pre-made sausage)
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fresh thyme
- 1/8 teaspoon cayenne pepper or red pepper flakes
- 4 apples
- coconut oil
- toasted nuts
||Preheat oven to 375F. If you're using pre-made sausage, simply brown the sausage in a skillet until fully cooked. Then drain and set aside. |
||If you're using unseasoned ground pork, add pork to a skillet over medium high heat. Add spices and cook until browned and fully cooked through. Taste for salt and pepper and adjust as needed. Set aside. |
||Core apples by cutting by outlining a square in the top of the apple with a small, sharp knife. Go around the square, pushing the knife half way through the apple. Do this a few times until the square easily releases - be gentle, you don't want to break the apple in half! |
||Gently carve out a hole in the top half of the apple by slowly and carefully shaving away the inside of the apple with a small, sharp knife. Be sure to leave enough inner fruit to keep the apple sturdy. |
Save any apple scraps that are edible (i.e. not the core). Dice the scraps and add them to the ground pork.
||Add any additional mix-ins to the pork mixture. You can add soaked, diced dates or golden raisins, nuts, cooked veggies, etc. |
||Gently rub outside of apple with coconut oil. Place apple in a small, oven-safe ramekin or dish. If it's wobbly, cut a small amount off of the bottom so it sits flat. |
||Spoon sausage mixture into apple until very fully. Bake for 10-15 minutes until apple is softened, but not mushy. Top with additional nuts, herbs, etc. |
Tagged: apple, baked, breakfast, egg free, ground pork, paleo, pork, primal, sausage