No Dairy Recipe | Sweet Potato-Apple Breakfast Sausages

Sweet Potato-Apple Breakfast Sausages

¾ cup finely chopped onion
1 tablespoon avocado oil or refined coconut oil
1 cup coarsely shredded, peeled sweet potato*
2 pounds lean ground pork or lean ground turkey
1 medium cooking apple, cored, peeled if desired, and coarsely shredded*
1 teaspoon dried sage
¾ teaspoon coarse salt
½ teaspoon ground black pepper

  1. Preheat oven to 425°F. Line a large shallow baking pan (such as a half sheet pan) with foil. Set a large wire cooling rack in the pan. (You may have to set up two pans like this if you don’t have a large enough pan or cooling rack). Set pan(s) aside.
  2. In a large skillet cook onion in hot oil over medium heat for 3 minutes, stirring occasionally. Add shredded sweet potato. Cook 3 minutes more, stirring occasionally. If vegetables start to brown too quickly, turn heat to medium-low. Remove from the heat.
  3. Meanwhile, in a large bowl combine pork, apple, sage, salt, and black pepper. If desired, add desired optional ingredients (caraway or fennel seeds, crushed red pepper, and/or cloves). Add sweet potato and onion. Mix well. Shape meat mixture into ½-inch thick round sausages, using ¼ cup meat mixture per sausage. Place sausages on cooling rack in the pan, leaving about ½-inch space between sausages.
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