The patties can be kept warm for up to an hour, but the more freshly cooked they are, the juicier they’ll taste.
YIELDS: Sixteen 21/2 – inch patties ;
SERVES:8
INGREDIENTS:
- 3 Tbs. vegetable oil; more as needed
- 2 tart cooking apples (15 oz. total), like Granny Smith or Pink lady, peeled, cored, and cut into 1/4-inch dice
- 1 bunch scallions, thinly sliced, white and green parts separated
- 2 lb. ground pork (avoid pork labeled “extra tender,” if possible)
- 1/2 cup loosely packed fresh sage leaves, finely chopped
- 1 1/2 tsp. fennel seeds, crushed in a mortar or lightly chopped
- 1 tsp. table salt
- 3/4 tsp. freshly ground black pepper
INSTRUCTIONS
- Heat the oven to 200°F. In a 10-inch skillet, heat 1 Tbs. of the oil over medium heat.
- Add the apples and the scallion whites. Cook, stirring occasionally, until the apples soften and just begin to brown, 5 to 8 minutes. Let cool for 10 minutes.
- In a large bowl, combine the apple mixture with the pork, scallion greens, sage, fennel seeds, salt, and pepper. Mix with your hands until well combined, but don’t compact the mixture.
- Gently shape into 16 patties, about 3 inches in diameter and 3/4 inch thick.
- In a 12-inch heavy skillet, heat the remaining 2 Tbs. oil over medium-low to medium heat.
- Cook the sausages (in three batches so they’re not crowded) until nicely browned and cooked through, about 5 minutes per side.
- Add more oil only if needed after each batch, and adjust the heat to prevent overbrowning.
- Keep the sausages warm on a baking sheet in the oven, covered with foil.
